Creamy Tomato Vodka Soup Food

CREAMY TOMATO SOUP

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
• Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
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THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

TOMATO-VODKA SOUP

Steps:

• In a skillet, saute onions and garlic in olive oil and butter over medium high heat for 1 minute In a slow cooker, add vegetable broth, tomatoes, tomato sauce, vodka, salt and sugar. Then add the sauteed onions and garlic. Cover and cook on high heat for 5 hours.
• Puree the soup in batches, then stir in half-and-half.
• Cover and cook for an addition 20 minute on low heat setting.

TOMATO VODKA SOUP

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.

QUICK CREAMY TOMATO SOUP

Steps:

• Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
• Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

CREAMY TOMATO-VODKA SOUP

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 sautéed 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.

CREAM OF FRESH TOMATO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

CREAMY TOMATO SOUP

Steps:

• Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
• Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
• To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

HOT BLOODY MARY SOUP

Steps:

• Reheat the tomato soup. Mix the celery salt and seeds in a small jar. Crush all the peppercorns together using a pestle and mortar. Assemble a tray of all the ingredients to garnish, with the celery mix, crushed pepper mix, Worcestershire sauce, Tabasco, vodka and lemon wedges.
• Ladle the soup into bowls and let everyone spice it up to their liking.
• Reheat the tomato soup. Mix the celery salt and seeds in a small jar. Crush all the peppercorns together using a pestle and mortar. Assemble a tray of all the ingredients to garnish, with the celery mix, crushed pepper mix, Worcestershire sauce, Tabasco, vodka and lemon wedges.
• Ladle the soup into bowls and let everyone spice it up to their liking.