Ingredients with Measurements:
- 1 pound Friggitello peppers, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup heavy cream
- 2 tablespoons olive oil
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
3. Add the chopped Friggitello peppers and cook for another 5 minutes.
4. Pour in the crushed tomatoes and chicken or vegetable broth.
5. Add the dried oregano, dried basil, salt, and pepper.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. Stir in the heavy cream and let the soup simmer for another 5 minutes.
9. Taste and adjust seasoning as needed.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Per serving (based on 4 servings):
- Calories: 215
- Fat: 14g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
Substitutions for ingredients:
- Friggitello peppers can be substituted with other mild peppers like Anaheim or Cubanelle.
- Heavy cream can be substituted with half-and-half or milk for a lighter version.
Variations:
- Add cooked pasta or rice to make it a more filling meal.
- Top with grated Parmesan cheese or croutons for added texture.
- Add cooked Italian sausage or ground beef for a heartier soup.
Tips and tricks:
- Wear gloves when handling Friggitello peppers as they can be spicy.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your liking by adding more or less salt, pepper, or herbs.
Storage instructions:
Refrigerate the soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Fresh basil or parsley
- Croutons
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Grilled cheese sandwich
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled chicken
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 wash your hands and cutting board after handling raw Friggitello peppers.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Friggitello peppers are a type of Italian sweet pepper that are commonly used in Italian cuisine. They are also known as Italian frying peppers or Tuscan peppers.
Flavor profiles:
This soup has a rich and creamy tomato base with a mild heat from the Friggitello peppers. The herbs add a savory and earthy flavor.
Serving suggestions:
Serve this soup as a starter or main course with a side salad or bread.
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Region: Italian