Bloody Mary Soup

• 2 cans prepared tomato soup
• 1 can beef stock
• 1 tbsp tomato purée
• 2 tsp horseradish sauce
• salt and freshly ground black pepper
• 4 small celery stalks for garnish

Preheat the oven to 400F. Combine tomato soup and puree. Add beef stock and equal size can of water. Add salt, pepper and horseradish to taste. Stir in tomato purée and heat gently through, without boiling. Place a celery stalk in each of four bowls or cups and ladle over the soup. Add additional garnish on each as desired and serve.

Soup prepared / recipe provided by:
Christopher Urig, Account Supervisor