Ingredients with Measurements:
- 1 can of whole peeled tomatoes (28 oz)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of chicken or vegetable broth
- 1 cup of water
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 1 cup of grated Gran Cacio di Morolo cheese
- 2 tablespoons of olive oil
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 the onion is translucent.
2. Add the can of whole peeled tomatoes, including the juice, to the pot. Break up the tomatoes with a wooden spoon.
3. Add the chicken or vegetable broth, water, dried oregano, dried basil, salt, and 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, puree the soup until it is smooth.
7. Return the soup to the pot and heat it over low heat.
8. Add the grated Gran Cacio di Morolo cheese to the soup and stir until it is melted and well combined.
9. Taste the soup and adjust the seasoning if necessary.
10. Serve the soup hot, garnished with additional grated cheese and fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 16g
Protein: 14g
Sodium: 800mg
Substitutions for ingredients:
- Gran Cacio di Morolo cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Chicken or vegetable broth can be substituted with water or beef broth.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Add chopped vegetables such as carrots, celery, or bell peppers to the soup for extra nutrition and flavor.
- Use fresh herbs instead of dried herbs for a brighter flavor.
Tips and tricks:
- Use a high-quality canned tomato for the best flavor.
- Let the soup cool slightly before blending to avoid burns from hot liquid.
- Use a cheese grater to grate the Gran Cacio di Morolo cheese for the best texture.
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 heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with grated cheese and fresh basil leaves.
Garnishes:
Grated Gran Cacio di Morolo cheese and fresh basil leaves.
Pairings:
Serve the soup with crusty bread and a simple green salad.
Suggested side dishes:
Crusty bread and a simple green salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches the desired consistency.
- 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.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Gran Cacio di Morolo is a type of cheese made in the Lazio region of Italy. It is made from sheep's milk and has a sharp, tangy flavor that pairs well with tomato-based dishes.
Flavor profiles:
The soup has a rich tomato flavor with hints of garlic and herbs. The addition of Gran Cacio di Morolo cheese adds a sharp, tangy flavor and a creamy texture.
Serving suggestions:
Serve the soup as a first course or as a light lunch or dinner.
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Region: Italian