Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 cup grated Guayanés cheese
- Salt and pepper, to taste
- Fresh basil leaves, chopped, for garnish
Special Equipment Needed:
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin, smoked paprika, oregano, and cayenne pepper and cook for 1 minute, stirring constantly.
3. Add the crushed tomatoes and broth and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Stir in the heavy cream and grated Guayanés cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking
Serving size:
- 4 servings
Nutritional information:
- Calories: 330
- Fat: 23g
- Carbohydrates: 19g
- Protein: 12g
- Fiber: 4g
- Sugar: 11g
Substitutions for ingredients:
- Guayanés cheese can be substituted with any other hard, salty cheese such as Parmesan or Pecorino Romano.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Use fire-roasted tomatoes for a smokier flavor.
- Add a can of drained and rinsed black beans for added protein and texture.
Tips and Tricks:
- Be careful when blending hot liquids in a regular blender. Allow the soup to cool slightly before blending and blend in small batches.
- For a creamier soup, use a higher fat content cream such as heavy cream or half-and-half.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the soup in individual bowls and garnish with a sprinkle of grated cheese and a few fresh basil leaves.
Garnishes:
- Fresh basil leaves
- Grated cheese
Pairings:
- Crusty bread or garlic bread
- Grilled cheese sandwich
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, simmer it for a few more minutes to reduce and thicken it.
Food Safety Advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure it is safe to eat.
Food History:
- Guayanés cheese is a hard, salty cheese from Venezuela that is traditionally made from cow's milk.
Flavor Profiles:
- This soup has a rich and creamy tomato base with smoky and spicy undertones from the cumin, smoked paprika, and cayenne pepper. The Guayanés cheese adds a salty and nutty flavor to the soup.
Serving Suggestions:
- Serve this soup as a comforting and warming meal on a chilly day.
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Region: Venezuelan