Ingredients with Measurements:
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans (28 ounces each) whole peeled tomatoes, drained and chopped
- 4 cups chicken or vegetable broth
- 1/2 cup grated Pecorino Baccellone cheese
- 1/4 cup chopped fresh basil leaves
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the red pepper flakes, oregano, thyme, salt, and black pepper and cook for another minute.
4. Add the chopped tomatoes and broth and bring to a boil.
5. Reduce the heat and let the soup simmer for 20-25 minutes.
6. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
7. Return the soup to the pot and stir in the grated Pecorino Baccellone cheese and chopped basil.
8. Cook for another 5 minutes or until the cheese is melted and the soup is heated through.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 20g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Pecorino Baccellone cheese can be substituted with Parmesan or Romano cheese.
- Chicken or vegetable broth can be substituted with water or beef broth.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top with croutons or toasted bread for added texture.
- Add cooked sausage or ground beef for a meatier soup.
Tips and tricks:
- Use a high-quality canned tomato for the best flavor.
- Use an immersion blender for easier blending and less mess.
- Let the soup cool slightly before blending to avoid burns.
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 medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of grated cheese and a drizzle of olive oil.
Garnishes:
Fresh basil leaves, grated cheese, croutons, or toasted bread.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to heat the soup to at least 165°F to ensure it is safe to eat.
Food history:
Tomato soup has been a popular dish in Italy for centuries, with many variations depending on the region.
Flavor profiles:
This soup is savory, slightly spicy, and has a rich tomato flavor with a hint of cheese.
Serving suggestions:
Serve as a starter or main course for a comforting and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian