Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Carletta-Tometta cheese, grated
- 1/2 cup heavy cream
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the carrots, celery, zucchini, and yellow squash and sauté for another 5 minutes.
4. Add the diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
6. Return the soup to the pot and stir in the Carletta-Tometta cheese and heavy cream until the cheese is melted and the soup is creamy.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 17g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 1240mg
Carbohydrates: 16g
Fiber: 4g
Sugar: 8g
Protein: 7g
Substitutions for ingredients:
- Carletta-Tometta cheese can be substituted with any other creamy cheese such as Brie or Camembert.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add cooked pasta or rice for a heartier soup.
- Add chopped kale or spinach for extra greens.
Tips and tricks:
- Use an immersion blender for easier cleanup.
- If using a regular blender, allow the soup to cool slightly before blending to avoid hot soup splatters.
- Adjust the seasoning to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
- Chopped fresh herbs such as basil or parsley.
- Croutons or crackers.
- Grated Parmesan cheese.
Pairings:
- Crusty bread or garlic bread.
- A side salad with a vinaigrette dressing.
Suggested side dishes:
- Grilled cheese sandwich.
- Roasted vegetables.
- Garlic mashed potatoes.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to a temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carletta-Tometta cheese is a soft, creamy cheese from the Piedmont region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
Creamy, savory, and slightly tangy.
Serving suggestions:
Serve hot as a comforting soup on a chilly day.
Related Categories
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Region: Italian
Taste: Savory, Creamy, Vegetable, Hearty, Umami, Vegetable-Forward