Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Gouda cheese
- 1/2 cup heavy cream
- Fresh basil leaves, chopped (for garnish)
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the flour and stir to combine. Cook for 1-2 minutes, stirring constantly.
3. Slowly pour in the broth, whisking constantly to prevent lumps from forming.
4. Add the crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes.
5. Remove from heat and use an immersion blender or transfer to a regular blender to puree the soup until smooth.
6. Return the soup to the pot and stir in the shredded Gouda cheese and heavy cream. Cook over low heat until the cheese is melted and the soup is heated through.
7. Ladle the soup into bowls and garnish with chopped fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 23g
Saturated Fat: 14g
Cholesterol: 80mg
Sodium: 1170mg
Carbohydrates: 17g
Fiber: 3g
Sugar: 9g
Protein: 12g
Substitutions for ingredients:
- Gouda cheese can be substituted with any other type of cheese, such as cheddar or Swiss.
- Heavy cream can be substituted with half-and-half or milk for a lighter version.
Variations:
- Add cooked crumbled bacon or diced ham for a heartier soup.
- Add a pinch of red pepper flakes for a spicy kick.
- Use fresh tomatoes instead of canned for a more vibrant flavor.
Tips and tricks:
- Be sure to whisk constantly when adding the broth to prevent lumps from forming.
- Use an immersion blender for easier cleanup.
- For a smoother soup, strain the pureed soup through a fine-mesh sieve before adding the cheese and cream.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bread bowl for a fun presentation.
Garnishes:
Chopped fresh basil leaves or croutons.
Pairings:
Serve with a crusty bread or grilled cheese sandwich.
Suggested side dishes:
Side salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it's too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to refrigerate leftover soup promptly and discard any that has been left at room temperature for more than 2 hours.
Food history:
Tomato soup has been a popular dish in the United States since the late 1800s. Gouda cheese, a Dutch cheese known for its creamy texture and nutty flavor, was first made in the Netherlands in the 12th century.
Flavor profiles:
Creamy, tangy, and savory.
Serving suggestions:
Serve the soup as a starter or main dish.
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Region: Dutch