This Bloody Mary soup is a fantastic low carb appetizer – with lots of garnish options!
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As you probably recall, I recently made a low carb Bloody Mary cocktail. I had some leftover tomato juice (quite a lot, actually), so I decided to see if I could make a soup version!
The natural carb count in unsweetened tomato juice prevents the serving size from being huge on this recipe – it's definitely more of an appetizer soup than a lunch soup, if you know what I mean! That being said, just like with the cocktail, there is a huge list of suitable toppings and garnishes you could add to the soup, and these would make it more substantial. Keep reading for my ideas for those yummy additions!
You could serve this Bloody Mary soup hot or cold. I've tried it both ways and I think I prefer it cold – but that could be because it's summer right now! Also, the vodka in the actual soup is of course optional. If you are unsure whether your guests would like it or not, you could always provide a little shot glass of vodka with each soup bowl for them to add it if they choose. Oh and there's absolutely no need to boil or cook this soup in any way – which is great for quick preparation on a hot day!
How to Make Low Carb Bloody Mary Soup
In large jug (or bowl with a pouring spout), combine unsweetened tomato juice, chicken stock, vodka, heavy cream, onion powder, Worcestershire sauce, hot sauce, salt and pepper. Stir well, then taste for seasoning, adding more salt, pepper and/or hot sauce as necessary. If serving cold, divide the soup between four bowls. If serving warm, you could actually mix the ingredients together in a saucepan instead, then bring to the boil, simmer for 5 minutes, then serve.
The ideas for soup toppings and garnishes are pretty similar to the cocktail, except you need to think a little smaller with no skewers!
- lemon slices
- sliced celery
- halved cherry tomatoes
- sliced green olives
- crushed ice (if serving the soup cold)
- chopped crispy bacon – or try my homemade bacon salt!
- cooked shrimp
- pickle spears
- extra hot sauce
- pickled jalapeños
- cucumber spears
- beef jerky
- shot of vodka (if not using in the main soup)
- 24 fl oz unsweetened tomato juice
- 8 fl oz chicken stock or broth
- 2 fl oz vodka, optional
- 1 tbs heavy cream
- 2 tsp Worcestershire Sauce
- 1 tsp onion powder
- 1 tsp hot sauce, or to taste
- salt and pepper
- Combine all ingredients together in a large jug or bowl.
- Stir well, then taste for seasoning, adding more salt, pepper and/or hot sauce as necessary.
- If serving cold, divide the soup between four bowls and serve.
- If serving warm, add the ingredients to a saucepan, then bring to the boil, simmer for 5 minutes, then serve.
7g net carbs per serving (quarter of whole recipe)
See the main post for ideas for low carb toppings and garnishes.
Nutrition InformationYield 4 Serving Size Quarter of the soup
Amount Per Serving Calories 82Total Fat 1gCholesterol 5mgSodium 93mgCarbohydrates 7gNet Carbohydrates 7gFiber 0gSugar 5gProtein 2g