5 garlic cloves, minced
1 small red onion, diced
20 roma tomatoes, halved
1/2 cup vodka
1 Tsp. Red Chili Flakes
1 1/2 cups chicken broth
4 cups heavy cream
1/2 cup olive oil
salt and pepper to taste
Place the halved tomatoes face down on a baking sheet; drizzle with olive oil, and sprinkle with chili flakes, salt and pepper. Roast on high, 475, until brown and crackly. Approx 30 mins.
Heat 3 tbsp olive oil in a soup pot. Add the minced galic and diced onion and saute until golden. Deglaze with the vodka and allow to simmer and reduce. Add in chicken stock and continue to simmer 5 minutes.
Place roasted tomatoes and garlic and onion mix into and blender and puree until smooth. Return soup to pot and add the heavy cream. Reduce over low simmer for 30 mintues. Stir regularly.
Serves 10. Garnish with fresh basil or fried basil.
Creamy Tomato Vodka Soup
