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Vickys Bloody Mary Halloween Soup, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Bloody Mary Halloween Soup, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 8
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Prepare the ingredients before making Vickys Bloody Mary Halloween Soup, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Bloody Mary Halloween Soup, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Bloody Mary Halloween Soup, Gluten, Dairy, Egg & Soy-Free

  • 1330 grams tomatoes
  • 5 red onions, peeled & cut into wedges
  • 2 red bell peppers, deseeded & quartered
  • 5 clove garlic, peeled
  • 3 sprigs rosemary plus extra for garnish
  • 3 tbsp olive oil
  • 200 ml hot vegetable stock
  • 1 1/2 tbsp red wine vinegar
  • 1 dash tobasco sauce
  • 3 tsp worcestershire sauce, see my profile for a gluten-free recipe
  • 5 tbsp vodka, or more stock
  • 200 ml sour cream, see my profile for vegan recipe

How to Make Vickys Bloody Mary Halloween Soup, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Bloody Mary Halloween Soup, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Preheat the oven to gas 7 / 220C / 425°F
  • Step 2
  • Put the tomatoes, onions, garlic and peppers onto a baking tray with the rosemary and drizzle with the olive oil
  • Step 3
  • Roast for 40 minutes (turning halfway through) or until the vegetables are beginning to char at the edges
  • Step 4
  • Puree the vegetables and stock together in batches until smooth then return to the pan
  • Step 5
  • Add the vinegar, tobasco, worcestershire sauce and vodka and warm through
  • Step 6
  • Serve topped with a swirl of sour cream and some cheese straws, see my profile for a free-from recipe!
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