Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) of whole peeled tomatoes
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/4 cup chopped fresh basil leaves
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the canned tomatoes (with their juice) and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Remove from heat and let the mixture cool slightly. Using a blender or immersion blender, puree the soup until smooth.
4. Return the pureed soup to the pot and stir in the heavy cream and chopped basil. Season with salt and pepper to taste.
5. Heat the soup over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 20g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Olive oil: Can be substituted with vegetable oil or butter.
- Onion: Can be substituted with shallots or leeks.
- Garlic: Can be substituted with garlic powder.
- Canned tomatoes: Can be substituted with fresh tomatoes.
- Chicken or vegetable broth: Can be substituted with water or stock.
- Heavy cream: Can be substituted with half-and-half or milk.
- Basil: Can be substituted with dried basil.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top with croutons or grated Parmesan cheese.
- Add a pinch of red pepper flakes for a spicy kick.
- Use fire-roasted tomatoes for a smoky flavor.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid burns from hot liquid.
- For a smoother soup, strain the pureed mixture through a fine mesh sieve before adding the cream and basil.
- To make the soup vegan, substitute the heavy cream with coconut cream or cashew cream.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh basil on top.
Garnishes:
- Croutons
- Grated Parmesan cheese
- Fresh basil leaves
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 water until desired consistency is reached.
- If the soup is too thin, let it simmer on the stove 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 it is safe to eat.
- 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. It was often served as a first course at formal dinners.
Flavor profiles:
- Creamy
- Tomato-y
- Herbaceous
Serving suggestions:
Serve the soup hot with a side of crusty bread or a grilled cheese sandwich.
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Region: Italian