Ingredients with Measurements:
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes
- 1 can (14 ounces) vegetable broth
- 1 cup water
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 4 cups fresh spinach leaves, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add diced tomatoes, vegetable broth, water, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Remove from heat and let cool slightly. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in heavy cream and chopped spinach. Heat over medium heat until the spinach is wilted and the soup is heated through, about 5 minutes.
5. Stir in grated Parmesan cheese until melted and well combined.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Per serving:
Calories: 220
Fat: 16g
Carbohydrates: 16g
Protein: 6g
Sodium: 860mg
Sugar: 8g
Substitutions for ingredients:
- Butter: Margarine or oil can be used instead.
- Vegetable broth: Chicken or beef broth can be used instead.
- Heavy cream: Half-and-half or milk can be used instead.
- Spinach: Kale or Swiss chard can be used instead.
- Parmesan cheese: Romano or Asiago cheese can be used instead.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use diced fresh tomatoes instead of canned for a fresher taste.
- Add a pinch of red pepper flakes for a spicy kick.
- Use coconut milk instead of heavy cream for a dairy-free version.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid burns.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to taste, adding more salt or pepper as needed.
- Serve with crusty bread or croutons for added texture.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stove over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve in individual bowls with a sprinkle of Parmesan cheese and a sprig of fresh basil on top.
Garnishes:
Fresh basil leaves, croutons, or a drizzle of olive oil.
Pairings:
Serve with a side salad or a grilled cheese sandwich.
Suggested side dishes:
Crusty bread, garlic bread, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more water or broth until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes to reduce.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure food safety.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Tomato soup has been a popular dish in America since the late 1800s, and has been a staple in many households ever since.
Flavor profiles:
This soup is creamy, savory, and slightly sweet with a hint of tanginess from the tomatoes.
Serving suggestions:
Serve hot with a side salad or grilled cheese sandwich for a comforting meal.
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