Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of diced tomatoes (14.5 oz)
- 2 cups of chicken or vegetable broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of heavy cream
- 1/2 cup of Queso de Tronchón cheese, grated
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 chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
2. Add the can of diced tomatoes, chicken or vegetable broth, dried basil, dried oregano, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
3. Remove the pot from the heat and let it cool for a few minutes. Use a blender or immersion blender to puree the soup until it is smooth.
4. Return the soup to the pot and stir in the heavy cream and grated Queso de Tronchón cheese. Cook over low heat until the cheese is melted and the soup is heated through, about 5 minutes.
5. Serve the soup hot, garnished with additional grated Queso de Tronchón cheese and fresh basil, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for cooking the onion and garlic
- Boiling for simmering the soup
- Low heat for melting the cheese and heating the soup
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 315
- Fat: 25g
- Carbohydrates: 14g
- Protein: 10g
- Fiber: 3g
- Sugar: 7g
Substitutions for ingredients:
- Queso de Tronchón cheese can be substituted with any other mild, melty cheese like mozzarella or Monterey Jack.
- Dried basil and oregano can be substituted with fresh herbs.
Variations:
- Add cooked chicken or shrimp to the soup for extra protein.
- Use fire-roasted tomatoes instead of diced tomatoes for a smoky flavor.
- Add a can of drained and rinsed white beans to the soup for extra fiber.
Tips and tricks:
- Be careful when blending hot liquids. Let the soup cool for a few minutes before blending and blend in batches if necessary.
- If the soup is too thick, add more 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.
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, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of fresh herbs on top.
Garnishes:
- Grated Queso de Tronchón cheese
- Fresh basil or parsley
- Croutons or breadsticks
Pairings:
- Serve the soup with a side salad or a crusty baguette.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too salty, add more broth or water to dilute the saltiness.
- If the soup is too bland, add more herbs or spices to taste.
Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure that it is safe to eat.
Food history:
- Queso de Tronchón is a Spanish cheese that is traditionally made from sheep's milk. It is named after the town of Tronchón in the province of Teruel.
Flavor profiles:
- This soup has a rich and creamy tomato base with a mild, nutty flavor from the Queso de Tronchón cheese.
Serving suggestions:
- This soup is perfect for a cozy dinner at home or as a starter for a dinner party.
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Region: Spanish
Taste: Creamy, Savory, Tangy, Rich, Comforting