Ingredients with Measurements:
- 2 pounds of Roma tomatoes, halved
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1/4 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 8 ounces of fresh mozzarella cheese, shredded
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the halved Roma tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.
3. Roast the tomatoes in the preheated oven for 25-30 minutes or until they are soft and slightly charred.
4. In a large pot, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes.
5. Gradually pour in the chicken or vegetable broth, whisking constantly to prevent lumps from forming.
6. Add the roasted tomatoes and any juices from the baking sheet to the pot. Bring the mixture to a simmer and cook for 10-15 minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream and shredded mozzarella cheese. Cook over low heat until the cheese is melted and the soup is heated through.
9. Serve the soup hot, garnished with fresh basil leaves.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 32g
Carbohydrates: 15g
Protein: 14g
Sodium: 800mg
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh Roma tomatoes.
- Instead of heavy cream, you can use half-and-half or milk.
- If you don't have mozzarella cheese, you can use another type of cheese such as cheddar or Parmesan.
Variations:
- Add some chopped onions or carrots to the soup for extra flavor.
- Use different herbs such as thyme or oregano instead of basil.
- Add some cooked pasta or rice to the soup to make it more filling.
Tips and tricks:
- To make the soup creamier, you can add more cheese or cream.
- If the soup is too thick, you can add more broth or water to thin it out.
- You can make the soup ahead of time and reheat it before serving.
Storage instructions:
Store the 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, garnished with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve the soup with a crusty bread or garlic bread.
- Pair the soup with a simple green salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thin, you can add more flour to thicken it.
- If the soup is too thick, you can add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Tomato soup has been a popular dish in America since the late 1800s. It became even more popular during the Great Depression when it was a cheap and filling meal.
Flavor profiles:
This soup is creamy, tangy, and slightly sweet with a hint of garlic and basil.
Serving suggestions:
Serve the soup as a starter or as a main dish with a side salad or bread.
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Region: Italian