Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 2 cups chicken broth
- 1/2 cup grated Pecorino di Pian di Vas cheese
- 1/4 cup heavy cream
- Fresh basil leaves, for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the dried basil, dried oregano, salt, and black pepper to the pot and stir to combine.
3. Pour in the crushed tomatoes and chicken broth and bring to a simmer.
4. Reduce the heat to low and let the soup simmer for 20 minutes.
5. Remove the pot from the heat and let it cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the Pecorino di Pian di Vas cheese and heavy cream.
8. Heat the soup over low heat until the cheese is melted and the soup is heated through.
9. Ladle the soup into bowls and garnish with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 14g
Saturated Fat: 7g
Cholesterol: 38mg
Sodium: 1000mg
Carbohydrates: 16g
Fiber: 4g
Sugar: 9g
Protein: 9g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Parmesan cheese can be used instead of Pecorino di Pian di Vas cheese.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top the soup with croutons or toasted bread for added texture.
Tips and tricks:
- Use a high-quality Pecorino di Pian di Vas cheese for the best flavor.
- Be sure to let the soup cool slightly before blending to avoid burns.
- Adjust the seasoning to taste.
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 sprig of fresh basil on top.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a crusty bread for dipping.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Be sure to cook the soup to the appropriate temperature to avoid foodborne illness.
- Store leftover soup in the refrigerator promptly.
Food history:
Pecorino di Pian di Vas is a type of Italian cheese made from sheep's milk. It is named after the Pian di Vas region in Tuscany, where it is produced.
Flavor profiles:
This soup has a rich tomato flavor with a hint of basil and oregano. The Pecorino di Pian di Vas cheese adds a salty, nutty flavor.
Serving suggestions:
Serve this soup as a first course or as a light meal.
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Region: Italian