Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded Asiago cheese
- 1 jar (12 oz) roasted red peppers, drained and chopped
- Salt and pepper, to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Pour in the chicken or vegetable broth and bring to a boil.
4. Reduce the heat and let the soup simmer for 10 minutes.
5. Add the heavy cream and shredded Asiago cheese to the pot and stir until the cheese has melted.
6. Add the chopped roasted red peppers to the pot and continue to simmer for an additional 5 minutes.
7. Remove the pot from the heat and let it cool slightly.
8. Using a blender or immersion blender, puree the soup until it is smooth.
9. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Simmer over medium heat
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 38g
- Carbohydrates: 11g
- Protein: 17g
- Sodium: 1200mg
Substitutions for ingredients:
- Asiago cheese can be substituted with Parmesan cheese or another hard, nutty cheese.
- Roasted red peppers can be substituted with fresh red bell peppers that have been roasted and peeled.
Variations:
- Add cooked chicken or shrimp to the soup for extra protein.
- Top the soup with croutons or chopped fresh herbs, such as basil or parsley.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- If the soup is too thick, add more broth or cream to achieve the desired consistency.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil or a sprinkle of shredded cheese on top.
Garnishes:
- Croutons
- Fresh herbs
- Shredded cheese
Pairings:
- A crusty baguette
- A mixed green salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or cream to achieve the desired consistency.
Food safety advice:
- Be sure to use a clean blender or immersion blender to puree the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Asiago cheese is a cow's milk cheese that originated in the Asiago plateau in the Veneto region of Italy.
Flavor profiles:
- Creamy
- Cheesy
- Sweet and smoky from the roasted red peppers
Serving suggestions:
- Serve the soup as a starter for a dinner party or as a cozy lunch on a cold day.
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Region: Italian