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'Virgin Mary' soup recipe

'Virgin Mary' soup recipe

7 ratings

Channel the classic flavour of a Bloody Mary in this vibrant tomato soup recipe. With a celery and tomato base, and a hit of Worcestershire sauce and Tobasco, it's a light but lively lunch idea. Make a quick olive, caper and celery salsa to finish, and serve, or make ahead and freeze for another time. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 134 calories / serving
  • Freezable


  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 celery sticks, sliced
  • 2 garlic cloves, sliced
  • 2 x 450g packs large on-the-vine tomatoes, roughly chopped
  • 1 vegetable stock cube, made up to 500ml
  • 2 tbsp Worcestershire sauce, plus extra to serve (optional)
  • a few dashes Tabasco, plus extra to serve (optional)
  • ½ lemon, juiced

For the salsa

  • ½ lemon, zested and juiced
  • 15g fresh flat-leaf parsley, finely chopped
  • 1 tbsp olive oil
  • 50g pitted green olives, finely chopped
  • 2 celery sticks, finely sliced
  • 1 tbsp drained capers

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    2g 8%
  • Sugars

    10g 11%
  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 12.2g Protein 2.8g Fibre 4.2g


  1. Heat the oil in a large saucepan over a medium heat. Fry the onion and celery with a pinch of salt for 10 mins. Add the garlic; fry for 1 min.
  2. Add the tomatoes, stir for a few mins, then add the stock and bring to the boil. Cover and simmer for 10-15 mins until the tomatoes have broken down and the veg is tender.
  3. Remove from the heat and blitz with a stick blender (or in a blender) until very smooth. Stir in the Worcestershire and Tabasco sauces, some seasoning and a squeeze of lemon juice, to taste. Cover and set back over a low heat.
  4. Mix the salsa ingredients in a bowl with some seasoning. Spoon the soup into bowls and top with the salsa and a few extra dashes of Worcestershire sauce and Tabasco sauce, if you like.

Tip: The greener the celery, the stronger the flavour.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Tomato soup recipes

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