Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Pecorino Siciliano 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. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add the crushed tomatoes, chicken or vegetable broth, dried oregano, dried basil, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Remove the pot from the heat and let cool slightly. Using an immersion blender or regular blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the grated Pecorino Siciliano cheese and heavy cream. Heat 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: 25 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 18g
- Carbohydrates: 18g
- Protein: 11g
- Fiber: 4g
Substitutions for ingredients:
- Pecorino Siciliano cheese can be substituted with Parmesan cheese or Asiago 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.
- Add chopped vegetables such as zucchini or bell peppers for extra nutrition.
Tips and tricks:
- Use a good quality canned crushed tomatoes for the best flavor.
- If using a regular blender, let the soup cool slightly before blending and blend in batches to avoid hot soup splattering.
- Adjust the seasoning to taste with more salt, pepper, or dried herbs if needed.
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 until heated through.
Presentation ideas:
- Serve the soup in a bowl with a sprinkle of chopped fresh basil leaves on top.
Garnishes:
- Chopped fresh basil leaves
Pairings:
- Serve with a crusty bread or garlic bread.
Suggested side dishes:
- Caesar salad or Caprese salad
Troubleshooting advice:
- If the soup is too thick, add more chicken or vegetable broth to thin it out.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Pecorino Siciliano is a hard cheese made from sheep's milk in Sicily, Italy. It has been produced for centuries and is a staple in Sicilian cuisine.
Flavor profiles:
- The Pecorino Siciliano adds a salty and nutty flavor to the soup, while the tomatoes provide a sweet and tangy flavor.
Serving suggestions:
- Serve the soup as a first course for a dinner party or as a comforting meal on a chilly day.
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Region: Italian