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  • Copperhead Tomato Cream Soup

    Copperhead Tomato Cream Soup

    1 can- 28 oz. Tomato Puree
    1 can- 28 oz. Crushed Tomatoes
    2 cups Copperhead Bloody Mary Mix
    4 Tbls. butter
    2 tsp. minced garlic
    1 cup Heavy Whipping Cream
    Salt and Pepper, to taste

    In a 4 qt. pot, melt butter and sauté garlic. Add tomato puree, crushed tomatoes, and Copperhead Bloody Mary Mix. Heat thoroughly. Add heavy cream, reduce heat and simmer on low heat for 10 min. Garnish with chopped parsley and shredded parmesan cheese.