Bloody Mary Basil Soup

"My palate has changed immensely as I have aged. For instance , tomatoes, tomato soup, meatloaf, peas, and even Bloody Marys were all sources of evil growing up. Now, I pour tomato soup over Bloody Mary meatloaf garnished with peas. I have always thought tomato soup was missing something even with the addition of fresh basil and cracked pepper. That missing ingredient I discovered is a Bloody Mary. They seem to go together like peas and carrots, with Bloody Point adding a zip no other mixers can match. Rosemary adds a distinctive taste as the horseradish and cayenne pepper yields a finishing sweet heat that the unsuspecting person will not be able to place. So go ahead and make your favorite grilled cheese and dunk away!"



½ c. yellow onions (chopped) ½ stick unsalted butter (¼ c.)
3 t. minced garlic
3 c. Bloody Point Original mix (or substitute 3 cups of Evolution)
1½ c. heavy cream
14 fresh basil leaves (chopped) Salt and cracked pepper to taste


In a medium pot over medium heat, combine butter, garlic and onion. Cook for 3-5 minutes until onions become aromatic and translucent. Add Bloody Mary first, then slowly stir in the heavy cream and basil. Simmer for 15 minutes, stirring often. Garnish with fresh basil and cracked pep- per. Serve immediately with your favorite grilled cheese sandwich.

Tip:  Make this a true hangover aid by adding a pepper infused vodka just before adding the Bloody

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