TOMATO VODKA SOUP RECIPES

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TOMATO VODKA SOUP RECIPE - FOOD.COM



Tomato Vodka Soup Recipe - Food.com image

Make and share this Tomato Vodka Soup recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons butter
6 garlic cloves, peeled and crushed
2 medium yellow onions, peeled and chopped
1 gallon tomatoes, peeled and chopped or 1 gallon canned tomato
4 tablespoons Hungarian paprika
4 cups stock, vegetable, preferably chicken-flavored
6 tablespoons sour cream
4 tablespoons all-purpose flour
3/4 cup vodka
salt and pepper

Steps:

  • In a large stock pot, heat the butter and add garlic and onion. Saute until onion is clear. Add the tomatoes and paprika bring to a heavy simmer, turn down heat, cover, and simmer for 15 minutes. Add the vegetable stock, cover, and simmer for 45 minutes. Strain the soup into another pot and force through a sieve Discard the solids.
  • Return the soup to a simmer. In a small bowl combine the sour cream and the flour, mixing thoroughly. Whip this mixture into the soup until it's smooth and lump free. Simmer uncovered for 15 minutes to reduce and thicken a bit. Add salt and pepper. When ready to serve, add the vodka and serve immediately.

Nutrition Facts : Calories 192.4, FatContent 5.9, SaturatedFatContent 3, CholesterolContent 12.3, SodiumContent 54.4, CarbohydrateContent 22.1, FiberContent 6.1, SugarContent 11.2, ProteinContent 4.7

CREAMY TOMATO-VODKA SOUP | RACHAEL RAY IN SEASON



Creamy Tomato-Vodka Soup | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 5 hours 50 minutes

Prep Time 20 minutes

Cook Time 5 hours 30 minutes

Number Of Ingredients 11

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
¼ cup vodka
6 sprigs flat-leaf parsley
1 teaspoon salt
1 teaspoon sugar
2 cups half-and-half

Steps:

  • In a medium skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook, stirring often, for 30 seconds.
  • 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.
  • 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.

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