Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces) whole peeled tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon sugar
- 1/2 cup heavy cream
- 1/2 cup Queso Pañoleta cheese, grated
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic, and sauté for 5 minutes until softened.
3. Add whole peeled tomatoes, salt, black pepper, oregano, basil, thyme, paprika, cumin, chili powder, and sugar.
4. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Remove from heat and use an immersion blender or regular blender to puree the soup until smooth.
6. Return the soup to the pot and stir in heavy cream and Queso Pañoleta cheese.
7. Heat over medium-low heat until cheese is melted and soup is heated through.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 21g
Carbohydrates: 19g
Protein: 8g
Sodium: 1090mg
Sugar: 10g
Substitutions for ingredients:
- Can use diced tomatoes instead of whole peeled tomatoes
- Can use any type of cheese instead of Queso Pañoleta
Variations:
- Add cooked chicken or shrimp for a protein boost
- Top with croutons or fresh herbs for added texture and flavor
Tips and tricks:
- Be careful when blending hot soup in a regular blender, as the steam can cause the lid to pop off. Blend in small batches and hold the lid down with a towel.
- Use a non-stick pot to prevent the cheese from sticking to the bottom.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Croutons
- Fresh herbs
- Shredded cheese
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more heavy cream or chicken broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tomato soup has been a popular dish for centuries, with variations found in many cultures around the world. Queso Pañoleta is a type of cheese from Colombia, typically made from cow's milk and used in many traditional dishes.
Flavor profiles:
This soup is rich and creamy, with a slightly spicy and smoky flavor from the spices and Queso Pañoleta cheese.
Serving suggestions:
Serve hot with your favorite side dishes and garnishes for a comforting and satisfying meal.
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