Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup grated Formaggio Bastardo del Grappa cheese
- Fresh basil leaves for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
2. Add the crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 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 soup to the pot and stir in the grated Formaggio Bastardo del Grappa cheese until melted and well combined.
5. Serve the soup hot, garnished with fresh basil leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Boiling for bringing the soup to a boil
- Simmering for cooking the soup
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 14g
- Carbohydrates: 19g
- Protein: 12g
Substitutions for ingredients:
- Formaggio Bastardo del Grappa cheese can be substituted with any other hard, aged cheese such as Parmesan or Pecorino Romano.
- Dried basil and oregano can be substituted with fresh herbs.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Add cooked Italian sausage or ground beef for a meaty version of the soup.
- Add chopped vegetables such as carrots, celery, or bell peppers for extra nutrition and flavor.
Tips and tricks:
- Use a high-quality canned tomato for the best flavor.
- Don't skip the step of pureeing the soup for a smooth and creamy texture.
- Use a microplane grater to grate the cheese finely for easy melting.
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 medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of grated cheese on top.
Garnishes:
- Fresh basil leaves
Pairings:
- Crusty bread or garlic bread
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
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:
- Formaggio Bastardo del Grappa is a hard, aged cheese from the Veneto region of Italy. It is made from cow's milk and has a nutty, slightly sweet flavor.
Flavor profiles:
- The soup has a rich tomato flavor with a creamy, cheesy finish.
Serving suggestions:
- Serve the soup as a first course or as a main dish with a side salad or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian