Soup > Mexican Soup

Queso de Flor and Tomato Soup Recipe

Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup queso de flor, crumbled
- 1/4 cup heavy cream
- Fresh basil leaves, for garnish

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until softened, about 5 minutes.

2. Add crushed tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.

3. Using a blender or immersion blender, puree the soup until smooth.

4. Return the soup to the pot and stir in the crumbled queso de flor and heavy cream. Heat until the cheese is melted and the soup is heated through.

5. Serve hot, garnished with fresh basil leaves.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 190
- Fat: 11g
- Carbohydrates: 18g
- Protein: 6g

Substitutions for ingredients:
- Queso de flor can be substituted with feta cheese or goat cheese.
- Vegetable broth can be substituted with chicken broth or water.

Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top with croutons or grated Parmesan cheese for added texture and flavor.

Tips and tricks:
- Use a blender or immersion blender to puree the soup for a smoother texture.
- Adjust the seasoning to taste, adding more salt, pepper, or herbs as needed.
- For a spicier soup, add a pinch of red pepper flakes or cayenne pepper.

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 medium heat until heated through.

Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh basil leaves and a drizzle of olive oil.

Garnishes:
- Fresh basil leaves
- Croutons
- Grated Parmesan cheese

Pairings:
- Serve with a side salad or crusty bread for a complete meal.

Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables

Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water 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 a safe temperature of 165°F to prevent foodborne illness.

Food history:
- Queso de flor is a traditional Filipino cheese made from carabao's milk.

Flavor profiles:
- This soup is savory and slightly tangy from the tomatoes, with a creamy and slightly salty flavor from the queso de flor.

Serving suggestions:
- Serve hot as a comforting meal on a chilly day.

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Region: Spanish

Taste: Savory, Tangy, Creamy, Rich, Aromatic