Friday, April 6, 2018

Tomato Vodka Soup


My last post was a schnitzel version of my favorite bagel. This recipe is basically a Bloody Mary cocktail in soup form. All this food morphing wasn't intentional but I seem to be onto something here. 


Unlike most recipes where the alcohol is evaporated, leaving only the flavor, the vodka is stirred into the soup just before served. It's full-on baby. There is no escaping the alcohol shot. I used Peppar vodka for extra flavor oomph but unflavored works fine. Obviously, you can leave out the alcohol altogether. 


I used celery seed to garnish the soup along with fresh celery. Toasting the celery seeds really popped their flavor.

Just like the cocktail, serve the Tobasco with the soup so you and your guests can adjust the spice level to their own tastes. This recipe easily serves 6 people but you can also turn it into shooter size for a great party appetizer idea. 

Tomato Vodka Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings
Ingredients:
  • 1 tablespoon celery seeds
  • 3 fresh celery sticks
  • 2 garlic cloves
  • 2 onions
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/4 cup tomato paste
  • 2 - 16oz packages of pure tomato puree
  • 2 cups vegetable broth
  • 1/3 cup vodka
  • 1 teaspoon sugar
  • Celery salt
  • Freshly ground black pepper
  • Tobasco sauce
Directions:
  • Place the celery seeds in a naked small frying pan and toast. Remove from heat and set aside.
  • Chop the celery sticks into pieces or strips. Set aside. 
  • Mince the garlic. Peel and dice the onions.
  • Heat the olive oil and the butter in a large saucepan or pot.
  • Add the garlic to the pot when it released its fragrance, add the onions and stir to coat.
  • Add the tomato paste to the pot. and stir to combine.
  • Add the vegetable broth and the tomato puree to the pot. 
  • Bring everything to a boil. Turn the heat down and simmer for 10 minutes.
  • Remove from heat, stir in the vodka and sugar.
  • Season with celery salt and freshly ground black pepper.
  • Divide the soup between 6 bowls.
  • Shake a few drops of Tobasco sauce on each soup serving. 
  • Sprinkle the toasted celery seeds on top, evenly dividing them between the bowls.
  • Garnish with fresh celery sticks or pieces and serve. 

Try some of these other soup recipes:

Creamy Carrot Honey Soup
Brie Leek Soup

Red Beet Apple Soup with Toasted Walnut Pesto Hearts 

Creamy Potato Spring Vegetable Soup with Sunflower Seed Pesto Croutons

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