Ingredients with Measurements:
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans diced tomatoes (14.5 ounces each)
- 2 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Kalimpong cheese
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes, chicken broth, dried basil, dried oregano, salt, and black pepper to the pot.
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 stir in the shredded Kalimpong cheese and heavy cream.
8. Heat the soup over low heat until the cheese is melted and the soup is heated through, about 5 minutes.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 278
Fat: 23g
Carbohydrates: 11g
Protein: 9g
Sodium: 803mg
Substitutions for ingredients:
- Butter can be substituted with olive oil or vegetable oil.
- Chicken broth can be substituted with vegetable broth or water.
- Kalimpong cheese can be substituted with any other type of cheese, such as cheddar or mozzarella.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked chicken or shrimp to the soup for a protein boost.
- Add chopped fresh herbs, such as parsley or cilantro, for extra flavor.
- Use fresh tomatoes instead of canned for a fresher taste.
Tips and tricks:
- Be careful when blending hot soup, as it can splatter and burn you. Let the soup cool for a few minutes before blending, and blend in small batches if using a regular blender.
- If the soup is too thick, add more chicken 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.
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, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of shredded cheese and a sprig of fresh herbs on top.
Garnishes:
Shredded cheese, fresh herbs, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Grilled cheese sandwich or a Caesar salad.
Troubleshooting advice:
- If the soup is too salty, add more chicken broth or water to dilute the saltiness.
- If the soup is too bland, add more salt and pepper to taste.
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:
Kalimpong cheese is a type of cheese that originated in the town of Kalimpong in the Indian state of West Bengal. It is a semi-hard cheese made from cow's milk and has a slightly sweet and nutty flavor.
Flavor profiles:
The soup has a rich and creamy tomato base with a slightly tangy and nutty flavor from the Kalimpong cheese.
Serving suggestions:
Serve the soup as a comforting and hearty meal on a cold day.
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Region: Indian