Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 4 ounces Dolcelatte cheese, crumbled
- Salt and pepper to taste
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 chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the diced tomatoes, chicken or vegetable broth, dried basil, dried oregano, and red pepper flakes. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
3. 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 crumbled Dolcelatte cheese. Heat over low heat until the cheese is melted and the soup is heated through.
5. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 16g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Dolcelatte cheese can be substituted with any blue cheese or gorgonzola cheese.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Be careful when blending hot liquids to avoid splatters and burns.
- If the soup is too thick, add more broth or water to thin it out.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a dollop of sour cream or crème fraîche on top.
Garnishes:
Garnish with chopped fresh basil or parsley.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make 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 in formal dinners and was considered a luxury item due to the cost of fresh tomatoes.
Flavor profiles:
This soup is creamy, tangy, and slightly spicy.
Serving suggestions:
Serve the soup as a starter for a dinner party or as a comforting meal on a chilly day.
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