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

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

tomatoes, red onions, red bell peppers, clove garlic, rosemary, olive oil, red wine vinegar, tobasco sauce, worcestershire sauce, vodka, sour cream

Taken from cookpad.com/us/recipes/341881-vickys-bloody-mary-halloween-soup-gluten-dairy-egg-soy-free (may not work)