Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Pecorino Monte Re cheese
- 1/4 cup heavy cream
- 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 softened, about 5 minutes.
2. Add the crushed tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Remove the pot from heat and use an immersion blender or regular blender to puree the soup until smooth.
4. Return the soup to the pot and stir in the grated Pecorino Monte Re cheese and heavy cream. Cook over low heat 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:
4-6 servings
Nutritional information:
Calories: 230
Fat: 16g
Saturated Fat: 7g
Cholesterol: 38mg
Sodium: 1440mg
Carbohydrates: 12g
Fiber: 3g
Sugar: 7g
Protein: 11g
Substitutions for ingredients:
- Pecorino Monte Re cheese can be substituted with Parmesan cheese or another hard, salty cheese.
- Heavy cream can be substituted with half-and-half or 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.
- Use fresh tomatoes instead of canned for a fresher taste.
Tips and tricks:
- Be sure to use a high-quality Pecorino Monte Re cheese for the best flavor.
- Use an immersion blender for easier blending and less mess.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a drizzle of olive oil and a sprinkle of fresh basil leaves.
Garnishes:
Fresh basil leaves, grated cheese, or a drizzle of olive oil.
Pairings:
Crusty bread, salad, or a light pasta dish.
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.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pecorino Monte Re cheese is a hard, salty cheese made from sheep's milk in the Emilia-Romagna region of Italy. It is often used in traditional Italian dishes, including this tomato soup.
Flavor profiles:
This soup has a rich, creamy tomato flavor with a salty kick from the Pecorino Monte Re cheese.
Serving suggestions:
Serve as a first course or a light lunch or dinner.
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Region: Italian