This Spicy Tomato Alla Vodka Soup is so delicious and decadent that you won’t even miss the penne! It’s super simple to make and is perfect with some crisp, cheesy bread.
If you’re looking for a hearty and comforting soup this season, look no further! This soup will warm you up in the chilly temps and have you craving another bowl asap.
This Spicy Tomato Alla Vodka Soup is so creamy and makes a perfect appetizer or light meal, and it is great for leftovers too! The base of the soup is made with onions and carrots, olive oil and simple seasonings to bring all the flavors together before adding in the tomatoes. The soup cooks low and (a little) slow, as the soup gets richer in flavor. Then it’s finished with a bit of dairy free cream, along with fresh basil.
I love enjoying this rich and creamy soup with some toasted bread, or better yet, cheesy bread. We used a multigrain ciabatta here, but it would be amazing also with regular ciabatta, sourdough, or your favorite go-to. Top the bread with plant-based butter, and some dairy free parmesan and mozzarella for a decadent dipper for this awesome soup.
How This Spicy Tomato Alla Vodka Soup Comes Together
Cooking the Base of the Soup
You’ll start by adding olive oil to a large pan or soup pot and once it’s hot, add chopped onions. Let those cook on medium-low heat for 10 minutes, adding 1/4 cup water if needed, if the onions are starting to get too brown. Some browning is fine. Add the kosher salt, black pepper, and diced carrots. Continue to cook for another few minutes, then add in the vodka. The vodka gives a great depth of flavor in this soup. You can alternatively use a dry white vegan wine in place of the vodka. When the wine has reduced by half, after simmering and bubbling down, add in the Italian seasoning and red chili flakes, if using.
Finishing Up the Soup
Now, add in the crushed tomatoes and broth, and bring the soup to a boil. Lower the heat to a gentle simmer and partially cover with a lid. Let the soup cook for another 10 to 15 minutes, stirring occasionally. Test the carrots for tenderness. Once tender, add in the cream and stir. Now it’s time to blend! Either blend the soup in a blender (in batches to avoid over-filling the blender), or use an immersion blender.
Remember to use extra caution when blending hot soups. I like to leave the small opening of the lid of the blender open, and I gently hold a kitchen towel over it to prevent the soup coming out and splattering all over the place. Depending on your immersion blender, it may not get quite as smooth as a high-speed traditional blender. But it’s just as delicious with a bit of thickness and chunkiness! Lastly, top with fresh basil and serve with your toasted cheesy bread.
Other Delicious Soups to Try
Creamy Roasted Broccoli Noodle Soup
If you make this Spicy Tomato Alla Vodka Soup, I’d love to see it! You can tag me on Instagram @janetsmunchmeals and leave a comment here!
Spicy Tomato Alla Vodka Soup
- 1/4 cup olive oil
- 1/2 large red onion chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 large carrot diced
- 1 tbsp Italian seasoning
- 3/4 cup vodka
- 5 large garlic cloves minced
- 42 oz. canned crushed tomatoes
- 2 to 3 cups vegetable broth*
- 1 tsp red chili flakes optional
- 1/2 cup dairy free heavy cream
- 6-8 slices sourdough or ciabatta for serving
- Plant-based butter for bread optional
- 1/3 cup shredded dairy free parmesan
- 1/2 cup shredded dairy free mozzarella
- Fresh basil for serving
- Add olive oil to a large pan or soup pot. Once hot, add onions and cook on medium low for 10 min, adding 1/4 cup water if needed if onions are getting too brown.
- Add kosher salt, black pepper, diced carrots. Cook another 3 min, then add vodka and minced garlic. Bring to simmer and let vodka bubble away until half the amount remains. Add Italian seasoning and red chili flakes, if using.
- Add crushed tomatoes and broth, and bring to boil, then lower heat and gently simmer partially covered for 10 to 15 min. When carrots are tender, stir in cream. Blend (carefully) in blender in small batches, or use immersion blender. Lastly, top with fresh basil and serve with toasted bread topped with cheese.
- To make the cheesy bread, spread with plant-based butter and top with parmesan and mozzarella cheeses. Then toast under broiler or in oven at 400 degrees F until cheese is melted.
Your recipe is off – the garlic should be sauted with the onions and there is no mention of it. also, you do not mention when the broth should be added, assumed it was when simmering
Thanks Sue, I’ve updated the recipe with the instructions, thank you!