This tomato soup recipe is based on the traditional Italian vodka sauce recipe, but without the
vodka. Carrots are what give the vodka sauce it's sweetness, so they are included here to
balance the acidity of the fresh tomatoes.
4 medium size carrots - peeled and diced
12 medium tomatoes - peeled
4 cloves garlic
1 medium onion - cut into chunks
4 cups chicken or turkey broth
Tarragon, salt, pepper, basil
Creme fraiche (Substitute whole fat coconut milk for a dairy free option)
1/2 cup hand grated Parmesan cheese (Leave out for dairy free)
1/3 cup red wine
2 cups chopped, cooked turkey
1/2 cup cooked rice (brown, white or wild)
1. Chop the garlic, onion and carrots; put in slow cooker on high
2. Blanch* and peel the tomatoes. Chop these and remove some of the seeds,
but don't worry too much about seeds. add them to the cooker.
3. Add broth and let this simmer slowly for 2-3 hours until the carrots and onions
are very soft. Cook your rice while the vegetables are simmering and set it aside.
4. Remove from heat. Let cool. If you want to do this over two days,
you can refrigerate the soup at this point.
5. Use a hand blender to puree the tomato carrot mix. You can do this
while the soup is warm, but avoid blending while hot for all kinds of obvious
reasons.
6. Return to slow cooker on high setting and add red wine, rice, cooked turkey
and spices.
7. Stir in the creme fraiche and the Parmesan cheese. If you're going dairy free,
simply add some full fat coconut milk instead.
8. Taste and add more seasoning if necessary.
9. Enjoy!
*To blanch the tomatoes, immerse them in boiling water for about a
minute and a half. Cool and peel. The skins should slip off easily.
Setbacks are inevitable; misery is a choice.
WB Yeats
