Ingredients with Measurements:
- 2 cups of Sola Stagionata cheese, grated
- 2 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half and remove the seeds and stem. Place them on a baking sheet and roast for 20-25 minutes or until the skin is charred and blistered. Remove from the oven and let them cool. Once cooled, peel off the skin and chop the peppers.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes or until the onion is translucent.
3. Add the chopped roasted red peppers and broth to the pot. Bring to a boil and then reduce the heat to low. Simmer for 15-20 minutes or until the peppers are soft.
4. Using an immersion blender or transferring the soup to a blender, blend the soup until smooth.
5. Add the grated Sola Stagionata cheese and heavy cream to the pot. Stir until the cheese is melted and the soup is heated through.
6. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 28g
Carbohydrates: 11g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Sola Stagionata cheese can be substituted with Parmesan cheese or Pecorino Romano cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add 1 cup of cooked and diced chicken or sausage for a heartier soup.
- Add 1 teaspoon of smoked paprika for a smoky flavor.
- Add 1 tablespoon of chopped fresh basil or parsley for a fresh herb flavor.
Tips and tricks:
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- To make the soup vegan, use vegetable broth and substitute the cheese and heavy cream with non-dairy alternatives.
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
Storage instructions:
Store the 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.
Presentation ideas:
Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
- Croutons
- Grated cheese
- Chopped fresh herbs
- Crispy bacon bits
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to roast the red peppers until the skin is charred and blistered to ensure they are cooked through.
- Store the leftover soup in the refrigerator and consume within 3 days.
Food history:
Sola Stagionata is an Italian cheese that is aged for at least 12 months. It has a nutty and sharp flavor that pairs well with roasted red peppers.
Flavor profiles:
This soup has a creamy and savory flavor with a hint of sweetness from the roasted red peppers.
Serving suggestions:
Serve this soup as a starter or a main course with a side of crusty bread or a grilled cheese sandwich.
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Region: Italian