Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 2 cups chicken or vegetable broth (made with bouillon cubes)
- 1 cup heavy cream
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the crushed tomatoes and chicken or vegetable broth and bring to a simmer.
4. Reduce the heat to low and let the soup simmer for 20 minutes.
5. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
6. Return the soup to the pot and stir in the heavy cream and chopped basil.
7. Season with salt and pepper to taste.
8. 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: 280
Fat: 21g
Carbohydrates: 20g
Protein: 5g
Sodium: 960mg
Substitutions for ingredients:
- Margarine or olive oil can be used instead of butter.
- Canned diced tomatoes can be used instead of crushed tomatoes.
- Half-and-half or milk can be used instead of heavy cream.
- Dried basil can be used instead of fresh basil.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Add cooked vegetables such as carrots or spinach to the soup for extra nutrition.
- Add cooked chicken or sausage to the soup for extra protein.
Tips and tricks:
- Use a high-quality chicken or vegetable broth for the best flavor.
- If using a regular blender, be sure to blend the soup in batches and let it cool slightly before blending.
- Garnish the soup with croutons, grated Parmesan cheese, or a drizzle of olive oil.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop until warmed through.
Presentation ideas:
Serve the soup in bowls with a garnish of fresh basil and a sprinkle of grated Parmesan cheese.
Garnishes:
Croutons, grated Parmesan cheese, fresh basil, a drizzle of olive oil.
Pairings:
Grilled cheese sandwiches, crusty bread, salad.
Suggested side dishes:
Roasted vegetables, garlic bread, Caesar salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken or vegetable broth to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
Food safety advice:
Be sure to store leftover soup in the refrigerator and reheat it to an internal temperature of 165°F before consuming.
Food history:
Tomato soup has been a popular dish in the United States since the late 19th century. It became especially popular during the Great Depression when it was a cheap and easy meal to make.
Flavor profiles:
Creamy, tomatoey, savory, slightly sweet.
Serving suggestions:
Serve the soup as a first course or as a main dish with a side salad or bread.
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