Ingredients with Measurements:
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 2 cups chicken broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup shredded Edam cheese
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
2. Add the whole peeled tomatoes (with their juice), chicken broth, sugar, dried basil, dried oregano, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
3. Remove the pot from the heat and let it cool slightly. Use a blender or immersion blender to puree the soup until smooth.
4. Return the pureed soup to the pot and stir in the heavy cream and shredded Edam cheese. Cook over low heat until the cheese is melted and the soup is heated through, about 5 minutes.
5. Serve the soup hot, garnished with additional shredded Edam cheese and fresh basil leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium heat, then cook over low heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 290
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 1020mg
- Carbohydrates: 19g
- Fiber: 4g
- Sugar: 11g
- Protein: 10g
Substitutions for ingredients:
- Edam cheese can be substituted with Gouda or Cheddar cheese.
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top the soup with croutons or bacon bits for added texture and flavor.
Tips and tricks:
- Use a blender or immersion blender to puree the soup until smooth.
- Be careful when blending hot liquids, as they can splatter and cause burns.
- Adjust the seasoning to taste, adding more salt or sugar if needed.
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 individual bowls, garnished with shredded Edam cheese and fresh basil leaves.
Garnishes:
- Shredded Edam cheese
- Fresh basil leaves
- Croutons
- Bacon bits
Pairings:
- Serve the soup with a crusty bread or a grilled cheese sandwich.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, let it simmer over low heat until it thickens.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tomato soup is a classic American dish that has been enjoyed for generations.
Flavor profiles:
- This soup has a rich and creamy tomato base with a slightly tangy and nutty flavor from the Edam cheese.
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side salad or sandwich.
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Region: Dutch