Tomato Rose Soup Version 2
Spirits
River Rose Gin
Ingredients
¼ cup plus 2 tbsp. butter
2 cups chopped onion
1 cup chopped carrots
4 stalks celery, chopped
4 cloves garlic, minced
½ cup chopped fresh flat-leaf parsley
5 cups chopped fresh tomatoes
2 (8 ounce) cans tomato sauce
1 cup River Rose Gin
½ cup Vegetable Broth
2 tbsp white sugar
2 tsp salt
ground black pepper to taste
1 8oz. Cream Cheese
Directions
1
Melt the butter in a stock pot over medium heat.
2
Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3
Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper.
4
Bring the soup to a boil and simmer for 20 to 25 minutes.
5
Pour the hot soup into a blender, filling the pitcher no more than halfway full.
6
Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
7
Puree in batches until smooth and pour into a clean pot.
8
Stir in the cream cheese and heat until warm. Do not boil.
Ingredients
Spirits
River Rose Gin
Ingredients
¼ cup plus 2 tbsp. butter
2 cups chopped onion
1 cup chopped carrots
4 stalks celery, chopped
4 cloves garlic, minced
½ cup chopped fresh flat-leaf parsley
5 cups chopped fresh tomatoes
2 (8 ounce) cans tomato sauce
1 cup River Rose Gin
½ cup Vegetable Broth
2 tbsp white sugar
2 tsp salt
ground black pepper to taste
1 8oz. Cream Cheese
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