Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 cans (14.5 oz each) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 8 oz Metsovone cheese, grated
- 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 chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
2. Add the vegetable broth, diced tomatoes (with their juice), dried oregano, dried basil, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Remove the pot from the heat and let it cool slightly. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Return the soup to the pot and stir in the heavy cream and grated Metsovone cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through.
5. Ladle the soup into bowls and garnish with chopped fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 374
Fat: 28g
Saturated Fat: 15g
Cholesterol: 81mg
Sodium: 1417mg
Carbohydrates: 17g
Fiber: 4g
Sugar: 9g
Protein: 15g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use any type of cheese that melts well, such as cheddar or mozzarella, instead of Metsovone cheese.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Add cooked crumbled sausage or ground beef for a meaty version.
- Add chopped vegetables such as zucchini, bell peppers, or carrots for extra nutrition.
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.
- 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 the liquid.
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 a bowl with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with chopped fresh basil leaves.
Pairings:
Serve the soup with a side salad or a grilled cheese sandwich.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Grilled cheese sandwich
- Garlic bread
Troubleshooting advice:
- If the soup is too salty, add more broth or water to dilute the saltiness.
- If the soup is too bland, add more herbs and spices to taste.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Metsovone cheese is a traditional Greek cheese made from cow's milk. It is named after the town of Metsovo in northern Greece, where it originated.
Flavor profiles:
This soup has a rich and creamy tomato flavor with a hint of smokiness from the Metsovone cheese.
Serving suggestions:
Serve the soup as a starter or a main course for lunch or dinner.
Related Categories
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Region: Greek
Taste: Savory, Tangy, Rich, Comforting, Hearty