Beefed-Up Bloody Mary Soup

The classic brunch cocktail warmed up, and beefed up with some broth and diced tomatoes into a hearty soup that's amazing with some scrambled eggs and toast. I suggest using your favorite Mary garnishes, like celery sticks, olives, and pickled okra as part of a little platter on the side. A shot of vodka in the soup is optional, but not bad. It's rich, satisfying, unique, and no one has to know it's this easy.

• Ready In: 15 mins
• Serves: 2-4

Ingredients

• 10 3⁄4 ounces  condensed tomato soup
• 10  ounces beef broth
• 1 -2  teaspoon  prepared horseradish
• 1  teaspoon Worcestershire sauce
• 1  dash  hot sauce (to taste)
• 1 (14 ounce) can diced tomatoes, drained
• 1  lemon
•  celery salt
•  fresh cracked pepper

Directions

1. In a 2 qt saucepan, combine soup, broth, horseradish. Bring to barely a simmer, and allow to cook for 10-15 minutes to mellow the horseradish.
2. Add Worcestershire, hot sauce and tomatoes and heat through.
3. Squeeze lemon juice into soup to taste. I use the whole lemon, but start with half if you're not as big a lemon freak.
4. Serve, garnishing each bowl with some fresh cracked pepper and a sprinkle of celery salt.