Food

Soup Season

The weather colder at night, daytime has cooled down and there is a nice breeze. Leaves are changing colors and I have Halloween decorations out. You know what that means … Soup Season is upon us!!!! Vodka Cream Tomato soup anyone? … YES PLEASE!!!

You guys this soup is unbelievably delicious. Now I LOVE a good and creamy tomato soup. Hubby is more of a Campbell’s soup kind of guy, but he eats what I make thankfully. I tried a tomato soup with carrots in it … that one might have gone to far for normal for him. But he is always willing to try what I make. So, if he requests tomato soup, I only use half the cream … but if it is my idea, I use the whole amount! To each their own, it is great either way.

So, I have a pasta I make with a vodka cream sauce that gave me the idea. This worked out wonderfully and I have some in the freezer for 2 more meals. Now my boys are hardly soup boys. They will eat it because it is what is for dinner, but they never request soup. Maybe someday I will convert them, until then if they do not like it, they find their own dinner because what I made is dinner otherwise.

It comes together very easily and nicely. In a stock pot combine 1 ½ cups Chicken Stock, Tomato Paste, Bay Leaves, Minced Garlic, Onion Powder, Vodka, and canned Italian Tomatoes. Simmer uncovered for 18-20 minutes, to thicken.

Add the rest of the chicken stock and simmer another 15-18 minutes. Remove the bay leaves and use the immersion blender to make the soup nice and smooth. Return to a bubble and add cream, ½ cup to 1 cup, depending on how creamy you like it. We love it with grilled cheese, but a nice crusty bread would be perfect!!! YUM

Vodka Cream Tomato Soup

Ingredients:
4 Cups Chicken Stock, divided
6oz Can Tomato Paste
2 Bay Leaves
1 TBSP, Minced Garlic
1 tsp Onion Powder
½ Cup Vodka
29oz Diced, Italian Tomatoes (2 – 14.5 oz cans)
1 Cup Heavy Cream

In a stock pot combine 1 ½ cups Chicken Stock, Tomato Paste, Bay Leaves, Minced Garlic, Onion Powder, Vodka, and canned Italian Tomatoes.

Simmer uncovered for 18-20 minutes, to thicken.

Add the rest of the chicken stock and simmer another 15-18 minutes.

Remove the bay leaves and use the immersion blender to make the soup nice and smooth.

Return to a bubble and add cream, stir to combine and serve with crusty bread or grilled cheese sandwiches.

ENJOY!!!

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