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Creamy Tomato-Vodka Soup

September 2007
Creamy Tomato-Vodka Soup

by 10 people

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Makes: 8 servings

Prep: 20 mins

Cook: 5 hrs 30 mins

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 onions, sliced
  • 2 - 3 small cloves garlic, smashed and peeled
  • 1 32 ounce container  (4 cups) vegetable broth
  • 2 28 ounce cans  Italian plum tomatoes, drained
  • 1 15 ounce can  tomato sauce
  • 1/4 cup vodka
  • 6 sprigs flat-leaf parsley
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups half-and-half
Directions
  1. In a medium skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook, stirring often, for 30 seconds.
  2. Add the broth, tomatoes, tomato sauce, vodka, parsley, salt and sugar to the slow cooker; add the sauteed onions and garlic. Cover and cook on high heat to stew the tomatoes, 5 hours. Discard the parsley sprigs.
  3. Using an immersion blender or a food processor, puree the soup in batches (be careful-the liquid is hot). Stir in the half-and-half. Cook in the covered slow cooker on low heat until heated through, 20 to 30 minutes.
Tip
  • Score an "X" in the bottom of the tomato and place in boiling water for 1 minute.
  • Place the tomatoes into ice water.
  • Starting at the "X," pull off the skin.