Roasted Bloody Mary Soup Recipe

Ingredients

600g vine tomatoes
1 red pepper
1 red onion
1 celery stick
2 garlic cloves
1 chilli
A handful of flat leaf parsley
A thumb of horseradish
1 lime
1½ tbsp olive oil
Sea salt
Freshly ground pepper
600ml hot water

Prep: 15 mins | Cook: 35 min

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Method

1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Roughly chop the tomatoes. Halve the red pepper and scoop out the seeds, then roughly chop. Peel and thickly slice the red onion. Trim and thickly slice the celery (keeping 2 chunks back for garnishing, if liked). Tumble the veg onto a baking tray and drizzle over 1 tbsp olive oil. Season with salt and pepper, then roast for 30 mins.

2. While the veg roast, peel and grate or crush the garlic. Finely chop the chilli, removing the seeds and white pith for less heat. Finely chop the parsley stalks, setting the leaves aside for later. Fill and boil the kettle.

3. When the veg has 3-4 mins left to cook, pop a large pan on the heat to warm up for 2 mins. Drizzle in ½ tbsp olive oil and add the garlic, chilli and parsley stalks. Fry for 2 mins, stirring. Tip in the roast veg, which should be softened and lightly charred around the edges. Stir. Pour in 600ml hot water from the kettle. Pop a lid on the pan and simmer for 5 mins.

4. Peel and finely grate the horseradish. Zest and juice the lime. Finely chop the parsley leaves.

5. Blitz the soup smooth with a hand-held blender, or ladle it into a blender to blitz. Add the lime zest and a little lime juice. Taste and add more salt, pepper or lime juice if you think it needs it. Ladle in to warmed bowls and top with the grated horseradish, chopped parsley and a chunk of celery to serve.