Friday, December 28, 2012

Creamy Tomato Soup

The inspiration for this tasty soup came from vodka pasta sauce. It combines canned tomatoes, basil, and oregano with a splash of vodka and cream. (Fresh herbs would be delicious, but I only had dried ones on hand.) A little sherry rounds out the flavors and makes the soup decadent. We enjoyed ours with cheese toast—the perfect meal for a cold, rainy night!

Creamy Tomato Soup
1 onion, chopped
Olive oil
2 garlic cloves, minced
2 tsp. dried basil
2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
Salt and black pepper
1/4 cup vodka
2 (14.5-oz.) cans diced tomatoes
2 Tbsp. balsamic vinegar
1/4 cup whipping cream
2 Tbsp. dry sherry

1. Sauté onion in hot oil until onion is tender. Add in garlic, and cook 1 minute. Stir in basil and next 2 ingredients. Season with salt and black pepper. Stir in vodka, and cook 2 minutes. Stir in tomatoes and next 2 ingredients. Use immersion blender to puree soup until desired consistency. Stir in sherry, and cook until thoroughly heated.

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