Vodka Tomato Soup Shooters
January, 2015 · By Coryanne Ettiene
I like the idea of hot soup on a cold day; I love the idea of adding a little something something to that soup to make it warm the soul. I love serving this on Valentine’s Day, the red bursts across the table, and who isn’t romanced with a little comfort food? The beauty with cooking with Vodka is that it burns off to leave a distinctive taste that you can’t get without cooking with Vodka. Yes, Vodka is “neutral” in taste, but when you cook with it, it unleashes a chemical reaction that makes your ingredients dance, shimmy and shake like nothing else can. Nowhere is that more apparent than with a tomato. And when you serve a Vodka tomato soup at a party… well, it just elevates the party mood that little bit more, if only because people tend to feel a little fancy when they are ‘eating’ booze. There are 2 ways to make this recipe, the first is to soak the tomatoes in Vodka for 30 minutes before cooking, the other is to just toss it in. When life hands me an extra 3o minutes, I opt for the slower method, but when life hands me a last minute party, I just roll with it. The taste is slightly different, but really, no one will be able to tell.
- 1 tablespoon of unsalted butter
- 2 tablespoons of extra virgin olive oil
- 2 large cloves of garlic, diced
- 1 large white onion, diced
- 2 3/4 cup of chicken stock
- 1/4 cup of Vodka
- 28 ounces of canned whole peeled plum tomatoes
- 1 1/2 teaspoon of white granulated sugar
- Kosher salt and freshly ground black pepper
- Handful of fresh basil
- A dozen Cherry tomatoes, halved
- In a medium sauce pan, heat the oil and the butter over medium low heat until the butter melts, and then add the onion and garlic. Stir occasionally until the the onions and garlic are tender but not browned.
- Pour in the chicken stock, Vodka, tomatoes, sugar, salt and pepper, and simmer on low heat for 40 minutes to allow all the flavors to come together.
- While the soup is cooking, add the fresh Cherry tomatoes to a roasting rock and cook them at 400F until they are tender and tacky, usually around 40 minutes.
- Once the soup is cooked, use an immersion blender to purée the soup to a smooth finish. Rim your shot glasses with salt, and slowly ladle in the soup. Top with a fresh basil leaf and an oven roasted Cherry tomato and serve.