Vodka Tomato Soup

This recipe first started as a half-hearted attempt at a tomato vodka sauce. Somehow, somewhere, it turned into a soup. The Vodka adds a sweetness, that along with slow-cooking the tomatoes and a hell of a lot of veggie broth, makes for a downright pleasant meal. Also, using canned tomatoes and little else makes it cheap…

Ingredients:
1 small can (~16 OZ) whole peeled tomatoes, preferably organic OR 4-5 whole fresh tomatoes
2 cups vegetable broth
1 cup vodka
2 basil leaves
3 tbs olive oil
Water
Pinch salt
Sour cream or goat cheese (optional)

Utensils:
Sauce pan
Can opener (duh)
Measuring cup & spoons
Blender
Sharp knife

Recipe:

If using whole tomatoes:
Fill saucepan full of water and put on stove over high heat.

While waiting for it to boil, take a sharp knife and make a shallow “X” in the bottom of each tomato’s skin. Place each tomato in the boiling water for about 20 seconds, or until the skin starts peeling away from the flesh of the tomatoes. Remove tomatoes from boiling water and peel off skin. Repeat.

If using canned tomatoes:
Open can. Drain liquid. Take out tomatoes.

Either Way:
Cut tomatoes open and remove seeds. Add to saucepan along with the broth, oil, basil leaves, ½ cup water and ¾ cup vodka. Bring to a boil, then quickly reduce to the lowest heat possible and cover. Let simmer for 45 minutes, or until tomatoes look like they are about ready to fall apart. Remove from heat and let cool for about 10 minutes. Remove basil leaves, and pour rest of the mixture into a blender. Puree entire mixture until smooth. Add liquid back into pot, along with the salt and the rest of the vodka. Cook for about 10 minutes more, remove from heat and serve, with goat cheese or sour cream if you want.

Variation: add one smoked chipotle pepper (from a can). It will add heat but still be great.

Variation: add only one and a half cups vegetable broth and no water to make a mean, yet thin, vodka sauce. Perfect for ravioli or lasagna.