Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 cup chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 8 ounces smoked Ardrahan cheese, grated
- 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 sauté until softened, about 5 minutes.
2. Add the canned tomatoes (with their juices), chicken or vegetable broth, smoked paprika, dried thyme, salt, and black pepper to the pot. Bring to a simmer and cook for 15 minutes.
3. Remove the pot from the heat and use a blender or immersion blender to puree the soup until smooth.
4. Return the soup to the pot and stir in the heavy cream and grated smoked Ardrahan cheese. Heat over low heat until the cheese is melted and the soup is heated through.
5. Ladle the soup into bowls and garnish with chopped fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 17g
Protein: 15g
Substitutions for ingredients:
- Smoked Ardrahan cheese can be substituted with any other smoked cheese, such as smoked cheddar or gouda.
- Fresh thyme can be substituted for dried thyme.
Variations:
- Add diced cooked chicken or crumbled cooked bacon to the soup for extra protein.
- Use fire-roasted tomatoes instead of whole peeled tomatoes for a smokier flavor.
- Add a pinch of red pepper flakes for a little heat.
Tips and tricks:
- Be sure to use a blender or immersion blender to puree the soup until smooth.
- If the soup is too thick, add a little more chicken or vegetable broth to thin it out.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers 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 and garnish with chopped fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Crusty bread, grilled cheese sandwich
Suggested side dishes:
Mixed green salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add a little more chicken or vegetable broth to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
Be sure to refrigerate leftovers promptly and discard any soup that has been left out at room temperature for more than 2 hours.
Food history:
Tomato soup has been a popular dish in America since the late 1800s. It was often served as a first course in formal dinners.
Flavor profiles:
The smoky flavor of the Ardrahan cheese pairs perfectly with the sweetness of the tomatoes and the spices in this soup.
Serving suggestions:
Serve the soup as a first course or as a main dish with crusty bread for dipping.
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Region: Irish