Bloody Mary Vegetable Stew

Bloody Mary ingredients spike up the taste of tomato soup.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 6 baby Yukon Gold potatoes, very thinly sliced
  • 6 ribs organic celery stalks and leafy tops, thinly sliced on an angle
  • 1 onion, chopped
  • 4 cloves garlic, thinly sliced
  • 1 Fresno or Holland chili pepper, thinly sliced
  • Salt and coarse black pepper
  • 1/4 cup tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup vodka
  • 1 can crushed or diced fire-roasted tomatoes (28 ounces)
  • 4 cups chicken or vegetable stock (32 ounces)
  • 1 tablespoon prepared horseradish
  • Juice of 1/2 lemon
  • A handful of flat leaf parsley or cilantro, chopped
  • 1 crusty baguette, hot sauce and extra EVOO to pass at table


In a large Dutch oven or soup pot, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the potatoes, celery, onion, garlic and chili pepper as you chop them and season liberally with salt and coarse black pepper. Cook, stirring, until softened, 6-7 minutes. Stir in the tomato paste and Worcestershire sauce until fragrant, about 1 minute. Deglaze the pan with the vodka.

Stir in the tomatoes and chicken (or vegetable) stock and simmer to thicken, 10-12 minutes. Finish the stew with the horseradish and lemon juice; garnish with the parsley (or cilantro). Pass the bread at the table and the hot sauce and EVOO for drizzling.

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