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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
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Mississippi River Distilling Company

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