Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Canestrato di Calabria cheese
- 1/4 cup chopped fresh basil leaves
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add the whole peeled tomatoes, vegetable broth, oregano, basil, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Remove from heat and let cool slightly. Using an immersion blender or regular blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the grated Canestrato di Calabria cheese and chopped fresh basil leaves. Heat over medium heat until cheese is melted and soup is heated through.
5. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 13g
- Carbohydrates: 22g
- Protein: 10g
- Fiber: 5g
- Sugar: 10g
Substitutions for ingredients:
- Canestrato di Calabria cheese can be substituted with Parmesan cheese or Pecorino Romano cheese.
- Vegetable broth can be substituted with chicken broth or beef broth.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Add cooked Italian sausage or ground beef for a meaty version of the soup.
- Add a can of drained and rinsed white beans for added protein and texture.
Tips and tricks:
- Use high-quality canned tomatoes for the best flavor.
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- Garnish with additional grated cheese and fresh basil leaves for added flavor.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of grated cheese and a fresh basil leaf on top.
Garnishes:
- Grated Canestrato di Calabria cheese
- Fresh basil leaves
Pairings:
- Serve with a crusty bread for dipping into the soup.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Canestrato di Calabria is a hard cheese made from sheep's milk in the Calabria region of Italy.
Flavor profiles:
- The soup is savory and slightly sweet from the tomatoes, with a hint of herbaceousness from the basil and oregano. The Canestrato di Calabria cheese adds a salty and nutty flavor to the soup.
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side salad or bread.
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Region: Italian