Slow Cooker Bloody Mary Soup

Slow Cooker Bloody Mary Soup
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Want a unique soup packed full of tomato flavor? Try this Slow Cooker Bloody Mary Soup recipe with plenty of the standard bloody mary cocktail vegetables and flavors such as celery, hot sauce, Worcestershire sauce, and more!

Love tomato-based soups? Steaming hot soup is excellent for a chilly day! We also make classic tomato soup and V8 chili in our crockpots!

close up of bloody mary soup on ladle

What is a bloody mary?

Bloody Mary is a cocktail that contains vodka, tomato juice, Worcestershire sauce, garlic, lemon juice, and more! Often served at brunch with lots of condiments on top.

Here in this recipe, we turn these flavors into a bloody mary soup. The taste is like a tomato soup but with tones of added tang and deliciousness.

Recipe Ingredients

ingredients for bloody mary soup on table
  • Tomatoes – Use fire-roasted tomatoes for the best flavor, or Italian diced tomatoes work great too.
  • Bloody Mary Mix – We use Zing Zang bloody mary mix; this is not the tiny bottle of concentrate. If you use a bloody mary mix concentrate, use only two tablespoons.
  • vegetable broth – To keep this recipe meat-free, we use vegetable broth, but feel free to use beef or chicken broth if you prefer.
  • vegetables – Cherry tomatoes, celery, and onion are the veggies in this dish. There are
  • Other flavorings – Worcestershire sauce, A.1. steak sauce, lemon and lime juice, and pickles will give this soup a very tangy and unique flavor.
  • heavy cream – Tomato soup needs a little fat to cut back on the acidity, and that’s where heavy cream comes into play.
  • Toppings – We love to serve this soup with a skewer on top with random bloody mary garnishes such as olives, lemon, pickle, and pepperoni. We also love to do this soup with croutons on top.

Step-by-Step Directions

3 image collage on how to add ingredients to crockpot for bloody mary soup

StepOne – Add the diced tomatoes, cherry tomatoes, half of the celery, half of the pickles, onions, garlic, and seasonings.

StepTwo – Next, add the Guinness beer, A.1. sauce, Worcestershire sauce, hot sauce, bloody mary mix, lemon, and lime juice.

StepThree – Now, for over the vegetable broth and stir. WAIT TO ADD THE CREAM. Cook on LOW for 4 hours without opening the lid during the cooking time.

3 image collage on how to blend the soup and add heavy cream

Step Four – When the cooking time is up, blend the soup using an immersion blender (or can use a regular blender and blend in batches).

Step Five – Blend until silky smooth.

step six – Now add the heavy cream and remaining pickles and celery, stir—Cook for thirty more minutes on HIGH.

cooked bloody mary soup in slow cooker

What goes good with this soup?

  • Serve topped with store-bought croutons or homemade croutons.
  • Great served with grilled cheese on sourdough bread. Any type of hot melty sandwich is great, we also love this soup with turkey melts.
  • Serve with a side of garlic bread or even homemade beer bread.
close up of bloody mary soup in bowl with pepper, lemon, pickle, olive and pepperoni on top

variations

  • Shrimp – Add three cups of thawed raw shrimp to this recipe during the last 30 minutes of cooking. Be sure they are properly cooked before serving.
  • Chicken – You can add two chicken breasts to this recipe at the beginning of cooking. Shred before adding the heavy cream.
  • horseradish – What is a bloody mary without horseradish. I did not add horseradish to this soup, for not everyone enjoys it. Serve the horseradish as a garnish and have your guests stir one teaspoon into their bowl.

Recipes FAQs

How to store

Place in air-tight containers and place in the fridge for up to five days. Or freeze for up to three months. Thaw and reheat! I suggest reheating in a pan on the stovetop.

Can I serve this soup cold?

Yes! This soup is excellent served cold on a hot summer day. Also great with cold bay shrimp on top.

Do I have to add the cream?

No! If you can’t have dairy, you can leave the cream out of this recipe with no issues.

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2 bowls of bloody mary soup in front of a crockpot

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close up of bloody mary soup in bowl with pepper, lemon, pickle, olive and pepperoni on top

Slow Cooker Bloody Mary Soup Recipe

Tomato soup kicked up a notch with bloody mary flavors! Great topped with croutons for added texture.

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Race: soup

Kitchen: American

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

Services: 8

calories: 161calories

Instructions:

  • Add the onions, garlic, cans of tomatoes, cherry tomatoes, ½ cup diced pickles, ½ cup diced celery, celery salt, black pepper, sea salt, Worcestershire, steak sauce, hot sauce, vegetable broth, guinness, bloody Mary mix, lemon and lime juice in the crockpot and stir. Cover and cook on low for 4 hours.

  • Use an immersion blender and blend soup until smooth. Alternatively, pour a small portion of the soup at a time into a blender and puree.

  • Stir in the heavy cream. Stir in the remaining diced celery and pickles. Cover and cook for 30 more minutes on high.

  • Garnish with whatever you like on a bloody mary such as a lemon, olives, pepperoncini peppers, and more. Also, great with croutons.

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Recipe Notes:

variations

  • Shrimp – Add three cups of raw thawed shrimp to this recipe during the last 30 minutes of cooking. Be sure they are properly cooked before serving.
  • Chicken – You can add two chicken breasts to this recipe at the beginning of cooking. Shred before adding the heavy cream.
  • horseradish – What is a bloody mary without horseradish. I did not add horseradish to this soup, for not everyone enjoys it. Serve the horseradish as a garnish and have your guests stir one teaspoon into their bowl.

How to store:
Place in air-tight containers and place in the fridge for up to five days. Or freeze for up to three months. Thaw and reheat! I suggest reheating in a pan on the stovetop.
Can I serve this soup cold?
Yes! This soup is excellent served cold on a hot summer day. Also great with cold bay shrimp on top.

Nutrition Information:

calories: 161calories | Carbohydrates: 14g | protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 1624mg | Potassium: 187mg | fiber: 2g | Sugar: 6g | Vitamin A: 1313UI | Vitamin C: 15mg | Calcium: 80mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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