Ingredients with Measurements:
- 1 can of diced tomatoes (14.5 oz)
- 1/2 cup of vegetable broth
- 1/2 cup of heavy cream
- 1/2 cup of Caprino di Rimella cheese, crumbled
- 1/4 cup of chopped fresh basil
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add diced tomatoes, vegetable broth, salt, and black pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and let it simmer for 10 minutes.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using a blender or immersion blender, blend the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream, crumbled Caprino di Rimella cheese, and chopped basil.
8. Heat the soup over low heat until the cheese is melted and the soup is heated through.
9. Serve hot with additional basil and Caprino di Rimella cheese as garnish.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 20g
Carbohydrates: 10g
Protein: 7g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Caprino di Rimella cheese can be substituted with any soft goat cheese.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Add cooked chicken or shrimp for additional protein.
- Use different herbs such as oregano or thyme instead of basil.
Tips and tricks:
- Use a high-quality canned tomato for the best flavor.
- Be careful not to overheat the soup after adding the cheese to prevent it from becoming stringy.
- Adjust the seasoning to taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh basil.
Garnishes:
Fresh basil and Caprino di Rimella cheese
Pairings:
Crusty bread and a side salad
Suggested side dishes:
Garlic bread and a Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water 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:
- Make sure to cook the soup to a safe temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Caprino di Rimella is a soft goat cheese from the Piedmont region of Italy. It is made from the milk of Alpine goats and has a tangy, slightly sweet flavor.
Flavor profiles:
Creamy, tangy, and slightly sweet
Serving suggestions:
Serve the soup as a first course or as a light lunch or dinner.
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Region: Italian