4 cups vegetable broth can use chicken or beef broth

30 oz. fire roasted tomatoes (two 15-oz. cans)

1/2 cup 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.

1 Tbsp. Worcestershire sauce

2 Tbsp. A.1. steak sauce

1 Tbsp. chili hot sauce Such as Tapitio or Tabasco

1/4 cup Guinness Beer

1/2 lemon juiced

1 lime juiced

1 cup cherry tomato medley (any kind of cherry or grape tomatoes)

1 white onion diced

1 cup chopped celery divided

1 cup diced pickles divided

3 garlic cloves minced

1.5 tsp. celery salt

1 tsp. coarse black pepper

1 tsp. sea salt

1 cup heavy cream (WAIT TO ADD)

Optional for garnish

green olives

lemon slices

pepperoncini peppers

croutons

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 purée.

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.

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.

*found recipe on https://www.themagicalslowcooker.com/