Creamy Tomato Vokda 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:

• Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
• Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
• Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
• Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

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:

• 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.

Steps:

• Rinse the tomatoes and slice in quarters, set aside. Finely chop (or press) the garlic and set aside. Peel off the outside layer of onion and discard, chop onion in half and then into 1" long half-moons and combine with garlic. Prepare a skillet on med-high heat. Add olive oil and onion/garlic mix and stir frequently for 30-45 seconds, remove from heat. Combine all ingredients except the cream/milk in the slow cooker. Set timer for 5 hours on high heat. Using an imersion blender or food processor, puree the ingredients until desired texture. Gently pour and slowly stir in the cream/milk. Set the slow cooker to low heat and set timer 20-30 min (until thoroughly heated). Prepare any side-dishes, bread, or let the wine breath at this time and enjoy when the timer goes off!

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).