Fire Roasted Tomato Vodka Soup

Fire Roasted Tomato Vodka Soup, Chef Kevin Kerciu – A Tasteful Affair

Serves 12
Allergy Milk
Meal type Soup


  • 3lb fresh roma tomatoes
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon granulated cane sugar
  • 3 tablespoons unsalted butter
  • 2oz fresh peeled shallots
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 1/2 teaspoon ground cayenne pepper
  • 1 cup heavy whipping cream
  • 3 tablespoons fresh basil
  • 4 tablespoons vodka


Step 1
Preheat oven to 400 degrees F.
Step 2
Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.
Step 3
Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.
Step 4
Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock, vodka, and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.
Step 5
Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.