Creamy Tomato Vodka Soup Recipes

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.

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.

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.

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring constantly, until crisp-tender.
• Stir in tomatoes, vodka, sugar, salt and pepper. Heat to boiling. Reduce heat; simmer 20 minutes, stirring occasionally. Stir in whipping cream. Heat just until hot.
• Serve over cooked pasta as desired.