Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Puzzone di Moena cheese
- 1/4 cup heavy cream
- Fresh basil leaves, chopped (for garnish)
Special Equipment Needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Heat olive oil in a large soup pot over medium heat.
2. Add chopped onion and minced garlic, and sauté until onion is translucent.
3. Add crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, salt, and black pepper. Stir to combine.
4. Bring soup to a boil, then reduce heat and simmer for 20 minutes.
5. Remove soup from heat and use an immersion blender or regular blender to puree until smooth.
6. Return soup to pot and stir in grated Puzzone di Moena cheese and heavy cream.
7. Heat soup over low heat until cheese is melted and soup is heated through.
8. Ladle soup into bowls and garnish with chopped fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Soup should be heated over low heat until cheese is melted and soup is heated through.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 280
Fat: 19g
Saturated Fat: 9g
Cholesterol: 47mg
Sodium: 1495mg
Carbohydrates: 17g
Fiber: 4g
Sugar: 10g
Protein: 11g
Substitutions for ingredients:
- Puzzone di Moena cheese can be substituted with any other hard, flavorful cheese such as Parmesan or Asiago.
- Heavy cream can be substituted with half-and-half or milk for a lighter version of the soup.
Variations:
- Add cooked Italian sausage or ground beef for a heartier soup.
- Add chopped vegetables such as carrots, celery, or bell peppers for extra nutrition and flavor.
- Use fresh tomatoes instead of canned for a fresher taste.
Tips and Tricks:
- Use an immersion blender for easier and less messy pureeing of the soup.
- If using a regular blender, be sure to let the soup cool slightly before blending to avoid burns from hot soup splattering.
- Serve with crusty bread for dipping.
Storage Instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup on the stove over low heat until heated through.
Presentation Ideas:
Serve soup in a bowl with a sprinkle of chopped fresh basil leaves on top.
Garnishes:
Chopped fresh basil leaves can be used as a garnish.
Pairings:
Serve with crusty bread and a simple green salad for a complete meal.
Suggested Side Dishes:
Crusty bread and a simple green salad.
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 longer to reduce and thicken.
Food Safety Advice:
- Be sure to cook the soup to a safe temperature of 165°F to avoid foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Puzzone di Moena is a hard, aged cheese from the Trentino region of Italy. It is made from cow's milk and has a strong, nutty flavor.
Flavor Profiles:
This soup has a rich tomato flavor with hints of basil and oregano, and a nutty, salty flavor from the Puzzone di Moena cheese.
Serving Suggestions:
Serve this soup as a comforting and flavorful meal on a chilly day.
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Region: Italian