Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 28-ounce can of crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup heavy cream
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 sauté until softened, about 5 minutes.
2. Add the can of crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and puree in batches in a regular blender.
4. Return the soup to the pot and stir in the grated Parmigiano-Reggiano cheese and heavy cream. Heat over low heat until the cheese is melted and the soup is hot.
5. Serve hot, garnished with additional grated Parmigiano-Reggiano cheese and fresh basil, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering. Low heat for melting cheese and heating soup.
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 16g
Saturated fat per serving: 7g
Carbohydrates per serving: 18g
Fiber per serving: 4g
Protein per serving: 10g
Substitutions for ingredients:
- Instead of grated Parmigiano-Reggiano cheese, you can use grated Pecorino Romano or Asiago cheese.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Add cooked Italian sausage or ground beef for a meaty version of the soup.
- Add chopped fresh spinach or kale for a healthy twist.
Tips and tricks:
- Use a high-quality canned crushed tomato for the best flavor.
- If you don't have an immersion blender or regular blender, you can use a potato masher to puree the soup.
- Be careful when blending hot liquids in a regular blender, as the steam can cause the lid to pop off.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover soup in a pot over low heat until hot.
Presentation ideas:
Serve the soup in individual bowls, garnished with grated Parmigiano-Reggiano cheese and fresh basil.
Garnishes:
Grated Parmigiano-Reggiano cheese and fresh basil.
Pairings:
- Crusty bread or garlic bread.
- Caesar salad or mixed greens salad.
Suggested side dishes:
- Grilled cheese sandwich or panini.
- Bruschetta or crostini.
Troubleshooting advice:
- If the soup is too thick, add more chicken or vegetable broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to heat the soup to at least 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Parmigiano-Reggiano cheese is a hard, granular cheese that originated in the Parma and Reggio Emilia regions of Italy. It is made from raw cow's milk and aged for at least 12 months. It is commonly used in Italian cuisine, including soups, pasta dishes, and salads.
Flavor profiles:
This soup is rich and creamy, with a tangy tomato flavor and a nutty, salty taste from the Parmigiano-Reggiano cheese.
Serving suggestions:
Serve this soup as a first course or as a light meal with a side salad or sandwich.
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Region: Italian