Vodka Sauce Tomato Soup
Updated February 2, 2026
- Ready In
- 1 hr 40 min
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Ingredients
1 (28-ounce) can crushed tomatoes and their juices
2 pints cherry tomatoes
¼ cup plus 2 tablespoons olive oil, divided
2 teaspoons kosher salt, such as Diamond Crystal, plus more as needed
½ teaspoon freshly cracked black pepper, plus more as needed
3 tablespoons unsalted butter
1 yellow onion, diced
4 garlic cloves, roughly smashed and peeled
½ cup double-concentrated tomato paste, about 1 (4 ½-ounce) tube
3 jarred Calabrian chiles, minced
½ cup vodka
1 cup heavy cream
Fresh basil leaves, for serving
Nutritional analysis per serving (4 servings)
36 grams carbs; 90 milligrams cholesterol; 674 calories; 23 grams monosaturated fat; 4 grams polyunsaturated fat; 22 grams saturated fat; 52 grams fat; 1 gram trans fat; 8 grams fiber; 1377 milligrams sodium; 9 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. Spread the canned crushed tomatoes and the cherry tomatoes in a small roasting pan (like an 8-by-8-inch baking pan or a quarter sheet pan) with ¼ cup oil, the salt and pepper. Roast for about 1 hour, until the cherry tomatoes are tender and sweet and the canned crushed tomatoes have gone jammy and dark red, with the oil floating at the top.
- Step 2
Meanwhile, heat the remaining 2 tablespoons oil in a Dutch oven over medium-low heat. Melt the butter in the oil, then add the onion and garlic and sauté for about 20 minutes, until softened and beginning to caramelize around the edges.
- Step 3
Make a well in the center of the onion mixture and add the tomato paste. Cook for about 4 minutes, stirring frequently, until darkened and fragrant and sticking to the bottom and sides of the pan. Add the Calabrian chiles and deglaze the pan with the vodka, stirring to combine and release any browned bits.
- Step 4
Add the oven-roasted tomatoes and all their juices from the baking pan, scraping in any sticky bits. Stir in the cream and 3 cups of water. Cook at a low but sprightly simmer for 25 to 30 minutes, until the soup is thick and deeply flavored. (You can cook it for longer if you like an extra-thick soup.)
- Step 5
Use an immersion blender to make it as smooth as you like, and season with more salt and pepper to taste.
- Step 6
When ready to serve, thinly slice a few basil leaves to sprinkle over the top of each bowl of soup.
Private Notes
Comments
The vodka is added way too early to impart any flavor to this recipe. Serious Eats did a great article on this. The Vodka should be added in the last 10 minutes of simmering so the alcohol burns off and imparts the flavor you are trying to obtain. Since changing to this method, there is a notable difference and benefit.
Add to your mise en place the 3 cups of water mentioned in the recipe but not the ingredient list.
I used half and half bc I didn’t have heavy cream. To make up for some creaminess I added about a tbsp of sour cream to my bowl at serving. I think it added a lot to the overall flavor.
Lovely soup! I did adjust the fats a bit by just oiling the pan slightly with olive oil and only using 1/2 C of cream. Honestly I feel like a full cup would have been too much for my particular taste. I also used low sodium chicken stock in place of the water.
Used diced Calabrian - about 1.5 tbsp, and it was pretty spicy. And pretty heavy. I did serve with a grilled cheese and went into a good coma immediately. The technique is great, though for a tomato soup in winter!
Tomato paste and onion mixture caught fire when I added the vodka. Scary!!