Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups canned crushed tomatoes
- 2 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Fontal cheese
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic and sauté for 5 minutes, or until the onion is translucent.
3. Add the canned crushed tomatoes, chicken broth, dried basil, dried oregano, salt, and black pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using a blender or immersion blender, blend the soup until it is smooth.
7. Return the soup to the pot and stir in the grated Fontal cheese and heavy cream.
8. Heat the soup over low heat until the cheese is melted and the soup is heated through.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat per serving: 25g
Carbohydrates per serving: 20g
Protein per serving: 14g
Substitutions for ingredients:
- Fontal cheese can be substituted with Gouda or Swiss cheese.
- Chicken broth can be substituted with vegetable broth.
- 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 the soup with croutons or grated Parmesan cheese.
- Add cooked Italian sausage or ground beef to the soup for a meaty version.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- Use a high-quality canned crushed tomato for the best flavor.
- Adjust the seasoning to your taste.
Storage instructions:
Store the 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 bowls with a sprinkle of grated cheese and a sprig of fresh basil.
Garnishes:
Fresh basil leaves, croutons, grated Parmesan cheese.
Pairings:
Garlic bread, a simple green salad.
Suggested side dishes:
Grilled cheese sandwich, bruschetta.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tomato soup has been a popular dish in America since the late 19th century. It was often served as a first course at formal dinners.
Flavor profiles:
This soup is rich and creamy with a tangy tomato flavor and a hint of herbs.
Serving suggestions:
Serve this soup as a first course or as a light meal with a side dish.
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