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Cut off end of bulb of garlic to expose the cloves and spray with oil, season with salt and pepper, wrap in foil and roast in 400˚F oven 40-45 minutes, cool and remove cloves from skins.
Heat a soup pot over medium-high heat, add EVOO, 2 turns of the pan, add celery, onions, bay, and Old Bay, and stir a few minutes to soften, add garlic cloves and vodka and let it absorb. Add tomatoes, passata, Worcestershire, horseradish and stock, heat through then remove bay and puree with stick blender. Add cream and return to bubble, simmer on low until ready to serve. Season the soup with hot sauce and lemon juice. Adjust salt to your taste.
Garnish with dill and chives, and serve with toppings of choice.