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Vodka Sauce Tomato Soup – The New York Times

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Vodka Sauce Tomato Soup – The New York Times

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Vodka Sauce Tomato Soup

This soup relies on a layering of flavor from roasting both fresh and canned tomatoes, which each have different levels of sweetness, acidity and tomato-to-water concentrations. Then, a sort of vodka sauce approach enters the picture and contributes bisque-adjacent richness and spice.

To develop the recipe, I tested through dozens and dozens of different ways to make vodka sauce so I could arrive at what I think is the perfect formula for this soup. The soup could not be easier to pull together, and you can do it in any season because it uses a combination of fresh tomatoes, roasted canned tomatoes and concentrated tomato paste for a layered flavor and a balance of sweetness and acidity. The soup is perfect as is, or with some Ritz crackers crumbled over the top, but you can also make a grilled cheese to dip into it.

This soup relies on a layering of flavor from roasting both fresh and canned tomatoes, which each have different levels of sweetness, acidity and tomato-to-water concentrations. Then, a sort of vodka sauce approach enters the picture and contributes bisque-adjacent richness and spice.

February 13, 2026

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