Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup Cooleeney Farmhouse Cheese, crumbled
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the crushed tomatoes, vegetable broth, basil, oregano, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Remove the pot from heat and let it cool for a few minutes. Then, using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the heavy cream and Cooleeney Farmhouse Cheese. Heat over low heat until the cheese is melted and the soup is heated through.
5. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 256
Fat: 19g
Saturated Fat: 10g
Cholesterol: 53mg
Sodium: 1145mg
Carbohydrates: 16g
Fiber: 4g
Sugar: 9g
Protein: 7g
Substitutions for ingredients:
- Olive oil: Canola oil, vegetable oil, or butter
- Vegetable broth: Chicken broth or beef broth
- Cooleeney Farmhouse Cheese: Any soft, crumbly cheese such as feta or goat cheese
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top with croutons or fresh herbs for added texture and flavor.
- Use fresh tomatoes instead of canned for a more vibrant flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- Use a high-quality cheese for the best flavor.
- Stir the soup frequently while heating to prevent the cheese from sticking to the bottom of the pot.
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, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs on top.
Garnishes:
Croutons, fresh herbs, grated cheese, or a dollop of sour cream.
Pairings:
Crusty bread, grilled cheese sandwich, or a simple salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a charcuterie board.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to store leftover soup in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Cooleeney Farmhouse Cheese is a soft, creamy cheese made in Tipperary, Ireland. It is made from pasteurized cow's milk and has a mild, tangy flavor. This cheese is perfect for adding to soups and other dishes for added creaminess and flavor.
Flavor profiles:
This soup is creamy, tangy, and savory with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve this soup as a starter or main course with a side dish or salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Irish