Posted by: Buzz | March 21, 2011

Hot Buttered Tomato Juice


While South Carolina manages to have some days over 80 degrees in early March, it still tends to get a bit chilly at night. So we thought we’d try  this supposed cold-weather gem.

Hot Buttered Tomato Juice

1 (46-oz.) can tomato juice
1-1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. oregano leaves
1/4 c. Land O Lakes Sweet Cream Butter

In 3-quart saucepan, combine all ingredients. Cook over med. heat, stirring occasionally, till heated through; about 15 min. Serve piping hot.

Yield: 8 (6-oz.) servings.

I have to confess that I had never drunk tomato juice before I tried this (at least not that I can remember, although my mother might have fed it to me when I was a preschooler). I have a vivid memory from third grade of another student describing each of the vegetable flavors in turn that he encountered with a sip from his can of V8. The whole notion of vegetable juices has tended to turn my stomach ever since. (Celery flavor?  Yech!)

However, I know that many people do drink and enjoy tomato-based juices on a regular basis. The same cannot be said of, jellied frankfurters in aspic, and I survived that. So I was willing to give this a try.

The ingredients were extremely simple.

Added to the pot, the Worcestershire, butter, and oregano gave it a beautiful minimalist modern art aesthetic.

Then, when it was really piping hot, I ladled some out and had a sip.  The butter gave the surface of the drink a nice red-gold sheen.

It wasn’t bad.  It was certainly hot, which was a pick-me-up on a somewhat chilly winter evening. The tomato flavor was strong but not overpowering, and I think the Worcestershire sauce helped to moderate the heavy vegetable nature quite a bit.

I drank the whole cup (although some members of the household were less keen). And this may have cured my ancient distaste for tomato juice, which I found to be rich and not overly acidic. However, I don’t see myself making this particular concoction again. I guess if you’re really cold, almost anything warm and nutritive can be viewed as a treat. Some people drink bullion from heavy mugs after they come in from the snow, but that’s not really for me either.

Recipe discovered via the delightfully odd Kitchen Retro blog

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Responses

  1. You are so brave. I wouldn’t have tried this in a million years.

  2. Buzz a lot more a fan of it than me, I thought it was pretty bleah. (But then, I think the same thing about tomato juice.)

    What amuses me most is that a butter company thought this was a great recipe to feature their ingredient!

  3. How is it different from tomato soup? That’s more or less what it seems like, but maybe a little thinner…and sipped from a glass instead of eaten with a spoon from a bowl. Am I missing something? :p

    • Maybe it was just like tomato soup. I used to love plain tomato soup at school when I was a kid, but it’s been decades since I’ve eaten it. So maybe that was really all I really made.

      • But “hot buttered tomato juice” *sounds* so much more exotic. I’d stick with that name, even if it really is essentially tomato soup. :^)

  4. I make mine diffrent from theirs, I use by leaves and add V-8 juice,serve in punch cup with thin slice of lemon on the bottom and a tiny bit of chopped parsley. When you pour in the juice the lemon will flot to the top.


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