fbpx Skip to main content

Tomato Rose Soup Version 2

Prep Time20 minsCook Time30 minsCategory
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

Directions

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.

Tomato Rose Soup Version 2
This website uses cookies for analytics, personalization and advertising. To learn more, please read our privacy policy. By continuing to browse, you agree to our use of cookies.
Mississippi River Distilling Company

Are you 21 or older?

Yes No