Bloody Mary Tomato Soup with Grilled Cheese Dippers
Equipment
- Large pot
- Large skillet
Ingredients
- 2 cans (28 oz each) crushed tomatoes
- 2 cups vegetable broth
- 1/4 cup vodka
- 2 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp celery salt
- 1 tsp prepared horseradish
- Juice of 1 lemon
- 8 slices white bread
- 8 slices cheddar cheese
- 4 tbsp butter
- 4 celery sticks
Instructions
- Combine the crushed tomatoes, vegetable broth, vodka, Worcestershire sauce, hot sauce, celery salt, horseradish, and lemon juice in a large pot. Stir well and bring to a simmer over medium heat. Cook for 15 minutes, stirring occasionally, until the flavors blend.
- While the soup simmers, assemble the sandwiches. Place two slices of cheddar cheese between two pieces of bread to make four sandwiches total.
- Heat a large skillet over medium heat. Spread butter on the outside of each sandwich. Cook two sandwiches at a time for 3 to 4 minutes per side until the bread is golden and the cheese melts.
- Remove the sandwiches from the skillet and cut each one into four strips to create dippers.
- Ladle the soup into bowls and serve with the grilled cheese dippers and a celery stick on the side.
Notes
If the soup tastes too thick after simmering, add a splash more broth to reach your preferred consistency. Skip the vodka for a non-alcoholic version without changing the rest of the recipe. The celery sticks work well for stirring and add a fresh crunch that balances the rich soup.
Course: Soup
Cuisine: American
Equipment: Large pot, Large skillet
Cuisine: American
Equipment: Large pot, Large skillet