Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chopped tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Coleraine cheddar cheese
- 1/2 cup heavy cream
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the chopped tomatoes, broth, basil, oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove the pot from heat and let it cool slightly.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the grated Coleraine cheddar cheese and heavy cream.
7. Heat the soup over low heat until the cheese is melted and the soup is heated through.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat, then heat over low heat until heated through.
Serving size:
Makes 4 servings.
Nutritional information:
Calories per serving: 320
Fat per serving: 24g
Carbohydrates per serving: 14g
Protein per serving: 12g
Substitutions for ingredients:
- Coleraine cheddar cheese can be substituted with any other type of cheddar cheese.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked bacon or croutons as a topping.
- Add chopped fresh basil or parsley for extra flavor.
- Use canned tomatoes instead of fresh tomatoes for a quicker preparation time.
Tips and Tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- Use a high-quality cheddar cheese for the best flavor.
- If the soup is too thick, add more broth or cream to thin it out.
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 low heat until heated through.
Presentation Ideas:
Serve the soup in a bowl with a sprinkle of grated cheddar cheese and a sprig of fresh basil.
Garnishes:
- Grated cheddar cheese
- Croutons
- Chopped fresh herbs
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested Side Dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Crusty bread
Troubleshooting Advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food Safety Advice:
- Be sure to cook the soup to a safe temperature of 165°F (74°C).
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Coleraine cheddar cheese is a type of cheddar cheese that originated in Northern Ireland.
Flavor Profiles:
This soup has a rich and creamy tomato base with a sharp and tangy flavor from the Coleraine cheddar cheese.
Serving Suggestions:
Serve this soup as a comforting and satisfying meal on a chilly day.
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