THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
TOMATO VODKA SOUP
Make and share this Tomato Vodka Soup recipe from Food.com.
Provided by Cinnamon Turtle
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
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, Fat 5.9, SaturatedFat 3, Cholesterol 12.3, Sodium 54.4, Carbohydrate 22.1, Fiber 6.1, Sugar 11.2, Protein 4.7
CREAMY TOMATO-VODKA SOUP
Make and share this Creamy Tomato-Vodka Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 216.3, Fat 10.1, SaturatedFat 4.9, Cholesterol 23.5, Sodium 991.6, Carbohydrate 24.1, Fiber 3.8, Sugar 10.8, Protein 6
TOMATO VODKA
Provided by Alton Brown
Time P7DT3m
Yield 1 (750 ml) bottle
Number Of Ingredients 2
Steps:
- Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
- To store, pour tomato vodka back into its original bottle, and keep in a cool, dark place.
CAN OF TOMATO PASTE VODKA SAUCE
The only tomato product you'll need for this classic dish is a can of tomato paste, resulting in a creamy, tangy sauce that's easy enough for a family meal and impressive enough for a special occasion-plus no annoying tomato paste leftovers. While you'll typically see vodka sauce served with penne, we find it positively magical on any tubular pasta (it coats the inside and outside of the noodle), resulting in the perfect sauce-to-pasta ratio in each bite.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.
- Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.
- Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.
CHILLED TOMATO AND VODKA SOUP
This is a soup for Bloody Mary fans. Make sure that the tomatoes you use are very ripe. If you make this soup in advance make sure that you stir it well before serving as it tends to separate. This recipe is from the Early Summer 2002 issue of Food and Drink Magazine.
Provided by Chef Regina V. Smith
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove cores from tomatoes, then drop them into boiling water for 1 minute. Let cool slightly then peel off skins and chop.
- Dice celery, green onions and jalapeno pepper. Put all these ingredient inot a blender. Add vodka and lemon juice. Blend.
- Add tomato juice and horseradish. Blend again, then season.
- Chill. Serve sprinkled with fresh chives.
Nutrition Facts : Calories 95.4, Fat 0.2, SaturatedFat 0.1, Sodium 184.8, Carbohydrate 7.3, Fiber 1.8, Sugar 4.7, Protein 1.5
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