Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Queso de los Pedroches, grated
- 1/4 cup heavy cream
- Fresh basil leaves, chopped (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 chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add the crushed tomatoes, vegetable broth, smoked paprika, dried oregano, salt, and black pepper to the pot. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Remove the pot from the heat and let it cool for a few minutes. Then, use a blender or immersion blender to puree the soup until smooth.
5. Return the pot to the stove over low heat. Add the grated Queso de los Pedroches and heavy cream to the pot and stir until the cheese is melted and the soup is heated through.
6. Ladle the soup into bowls and garnish with chopped fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 18g
Protein: 7g
Sodium: 1020mg
Fiber: 4g
Sugar: 10g
Substitutions for ingredients:
- Queso de los Pedroches can be substituted with any other type of grated cheese, such as cheddar or parmesan.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add cooked crumbled sausage or ground beef for a heartier soup.
- Add chopped roasted red peppers for a smoky flavor.
- Add a can of drained and rinsed black beans for added protein and texture.
Tips and tricks:
- Use a blender or immersion blender to puree the soup until smooth.
- Be careful when blending hot liquids, as they can splatter and burn you.
- Use a high-quality cheese for the best flavor.
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 dollop of sour cream and a sprinkle of chopped fresh basil leaves.
Garnishes:
Fresh basil leaves, chopped
Pairings:
- Grilled cheese sandwich
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Crusty bread
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.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Queso de los Pedroches is a Spanish cheese made from sheep's milk. It is named after the Pedroches Valley in the province of Cordoba.
Flavor profiles:
This soup has a rich tomato flavor with a smoky, cheesy undertone.
Serving suggestions:
Serve this soup as a starter or as a main dish with a side salad or bread.
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Region: Spanish