Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Regato cheese, grated
- 1/4 cup heavy cream
Special Equipment Needed:
- Blender or immersion 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 until softened, about 5 minutes.
3. Add diced tomatoes, chicken or vegetable broth, dried basil, dried oregano, salt, and black pepper to the pot.
4. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
5. Remove the pot from heat and let it cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in grated Regato cheese and heavy cream.
8. Heat the soup over medium heat until the cheese is melted and the soup is heated through, about 5 minutes.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 13g
- Carbohydrates: 18g
- Protein: 9g
- Sodium: 1000mg
Substitutions for ingredients:
- Regato cheese can be substituted with Parmesan cheese or any other hard, salty cheese.
- Heavy cream can be substituted with half-and-half or milk for a lighter version.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Add cooked chicken or sausage for extra protein.
- Top the soup with croutons or fresh herbs for added texture and flavor.
Tips and Tricks:
- Use canned tomatoes with no added salt for a healthier option.
- Be careful when blending hot liquids, as they can splatter and cause burns.
- Adjust the seasoning to taste, adding more salt, pepper, or herbs as needed.
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 medium heat until heated through, stirring occasionally.
Presentation Ideas:
- Serve the soup in bowls with a sprinkle of grated cheese and a drizzle of olive oil on top.
- Garnish with fresh herbs, croutons, or a dollop of sour cream.
Garnishes:
- Grated cheese
- Fresh herbs
- Croutons
- Sour cream
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested Side Dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Crusty bread
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 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.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
- Tomato soup has been a popular dish in America since the late 1800s, when canned tomatoes became widely available.
- Regato cheese is a hard, salty cheese that originated in Italy.
Flavor Profiles:
- The soup has a rich tomato flavor with hints of basil and oregano, and a creamy, cheesy finish.
Serving Suggestions:
- Serve the soup as a starter or main course with a side dish and bread.
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