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Bloody Mary Tomato Soup - This spicy tomato vegetable soup is such a fun twist on the classic! Gluten free, vegan, and paleo friendly!

Bloody Mary Tomato Soup

  • Author: One Lovely Life
  • Yield: 6-8 servings 1x


  • 2 (28oz) cans tomatoes or about 3.5 lbs slow roasted tomatoes
  • olive oil
  • 1 onion, diced
  • 1/2 cup diced carrots
  • 2 cloves garlic
  • 12 Tbsp Worcestershire sauce
  • 1 1/22 tsp Old Bay Seasoning
  • 4 cups (1 quart) vegetable broth (can sub chicken or beef broth)
  • salt and pepper, to taste


  1. Heat a small drizzle of olive oil in a large soup pot.
  2. Add onion and carrot and saute 5-7 minutes, or until the veggies begin to soften. Add garlic and cook 1-2 minutes more. Stir in tomatoes, Worcestershire sauce, Old Bay and broth. Stir to combine.
  3. Working in batches, blend in a blender (don’t fill more than 1/2 full and let cool slightly before blending).
  4. OR use a hand/immersion blender to carefully blend the soup right in the soup pot.