Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 cup chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic, and sauté until softened, about 5 minutes.
3. Add whole peeled tomatoes (with their juices), chicken or vegetable broth, dried basil, dried oregano, salt, and black pepper to the pot.
4. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
5. Remove the pot from heat and let it cool slightly.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Heat the soup over low heat until warmed through, about 5 minutes.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 15g
Carbohydrates: 19g
Protein: 5g
Sodium: 820mg
Sugar: 11g
Substitutions for ingredients:
- Olive oil: Can be substituted with any other cooking oil.
- Onion: Can be substituted with shallots or leeks.
- Garlic: Can be substituted with garlic powder.
- Whole peeled tomatoes: Can be substituted with diced tomatoes.
- Chicken or vegetable broth: Can be substituted with water.
- Dried basil and oregano: Can be substituted with fresh herbs.
- Heavy cream: Can be substituted with half-and-half or milk.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Top the soup with croutons or grated Parmesan cheese.
- Add cooked pasta or rice to make it a heartier meal.
- Use fire-roasted tomatoes for a smoky flavor.
- Add a can of drained and rinsed chickpeas for added protein.
Tips and tricks:
- Be careful when blending hot soup in a regular blender, as the steam can cause the lid to pop off.
- If the soup is too thick, add more broth or water to thin it out.
- Taste the soup before adding salt, as canned tomatoes and broth can be salty.
- For a smoother texture, strain the soup through a fine-mesh sieve after blending.
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 until warmed through, stirring occasionally.
Presentation ideas:
Serve the soup in bowls with a dollop of sour cream and a sprinkle of chopped fresh herbs.
Garnishes:
- Croutons
- Grated Parmesan cheese
- Chopped fresh herbs
- Sour cream
- Bacon bits
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Grilled cheese sandwich
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 a safe temperature of 165°F (74°C) to kill any harmful bacteria.
- 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 canned tomatoes.
Flavor profiles:
- Tangy
- Creamy
- Savory
- Herbaceous
Serving suggestions:
- Serve the soup hot or cold.
- Pair with a grilled cheese sandwich for a classic comfort food meal.
- Serve as a first course in a formal dinner.
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