Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 cans of whole peeled tomatoes (28 ounces each)
- 1 cup of vegetable broth
- 1 teaspoon of sugar
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the canned tomatoes (with their juices), vegetable broth, sugar, basil, oregano, salt, and black pepper to the pot.
4. Bring the mixture 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 slightly.
6. Use a blender or immersion blender to puree the soup until it is smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Heat the soup over low heat until it is warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat, then heat over low heat to warm through.
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 22g
Protein: 5g
Sodium: 780mg
Sugar: 12g
Fiber: 5g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add a can of drained and rinsed chickpeas for added protein and texture.
- Add a pinch of red pepper flakes for a spicy kick.
- Top with croutons or grated Parmesan cheese.
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.
- Adjust the seasoning to taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Heat the soup over low heat until it is warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
Croutons, grated Parmesan cheese, fresh herbs, or a dollop of sour cream.
Pairings:
Grilled cheese sandwich, crusty bread, or a side salad.
Suggested side dishes:
Mixed greens salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to use clean utensils and cookware when preparing the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Tomato soup has been a popular dish in America since the late 1800s.
Flavor profiles:
The soup is creamy, tangy, and slightly sweet with a hint of herbs.
Serving suggestions:
Serve the soup as a comforting meal on a chilly day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A