Tomato-Vodka Soup

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    container (32 oz.) chicken stock

  • A handful soft sun-dried tomatoes (not in oil)

  • 2

    tbsp. EVOO

  • 1

    onion, finely chopped

  • 1

    carrot, grated or finely chopped

  • 4

    cloves garlic finely chopped

  • 1

    bay leaf

  • 2

    tbsp. chopped fresh thyme

  • Salt and pepper

  • 1

    cup vodka

  • 1

    can (28 to 32 oz.) crushed italian tomatoes

  • A few leaves fresh basil, torn

  • 1

    cup heavy cream

  • RIM RUB

  • 1/4

    cup celery salt mixed with 1 tsp. each garlic powder and sweet paprika

Directions

1.In a small saucepan, bring 1 1/2 cups stock and the sundried tomatoes to a low boil. Lower the heat and simmer until softened, 6 to 7 minutes. 2.Meanwhile, in a large saucepan, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onion, carrot, garlic, bay leaf and thyme; season with salt and pepper. Cook until the veggies are softened, about 5 minutes. Stir in the vodka; deglaze and reduce for a minute. Add the crushed tomatoes and reduce to thicken a bit, 15 to 18 minutes. Add the remaining 2 1/2 cups stock, the reconstituted sun-dried tomatoes and their stock, and the basil. Puree with an immersion blender, return to a bubble and stir in the cream. 3.Dip the rims of mugs, bowls or small sipping cups in warm water, then dip in the rim rub. Fill the vessels with the soup. (For parties, serve in shot glasses.)

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