Spicy Tomato Alla Vodka Soup
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.
Servings: 5 people
Ingredients
- 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
Instructions
- 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.
Notes
*for a thick soup, use 2 cups vegetable broth. For a thinner soup, use 3 cups.