Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 pounds ripe tomatoes, peeled and chopped
- 2 cups chicken or vegetable broth
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
3. Add the chopped tomatoes, chicken or vegetable broth, sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove from heat and let cool slightly.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the chopped basil and heavy cream.
7. Heat the soup over low heat until warmed through, about 5 minutes.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering; low heat for warming the soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 15g
Carbohydrates: 15g
Protein: 4g
Sodium: 600mg
Sugar: 10g
Substitutions for ingredients:
- Instead of heavy cream, you can use coconut milk or almond milk for a dairy-free option.
- You can use canned tomatoes instead of fresh tomatoes if they are not in season.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
- Add cooked shrimp or chicken for a heartier soup.
Tips and tricks:
- To easily peel tomatoes, score an "X" on the bottom of each tomato, then blanch in boiling water for 30 seconds. Remove and immediately place in an ice bath. The skins will easily peel off.
- Use a high-quality olive oil for the best flavor.
- Be careful when blending hot liquids, as they can splash and burn you. Let the soup cool slightly before blending, and blend in batches if necessary.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover soup in an airtight container for up to 3 months.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh basil on top.
- Garnish with a drizzle of olive oil or a dollop of sour cream.
Garnishes:
- Fresh basil leaves
- Croutons
- Grated Parmesan cheese
- A drizzle of olive oil
- A dollop of sour cream
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Crusty bread
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Quinoa salad
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 a temperature of at least 165°F to ensure that it is safe to eat.
- Store leftover soup in the refrigerator or freezer promptly to prevent the growth of harmful bacteria.
Food history:
- Sopa de Tomate is a traditional Spanish soup that has been enjoyed for centuries.
Flavor profiles:
- This soup is savory, slightly sweet, and tangy, with a creamy texture and a hint of basil.
Serving suggestions:
- Serve the soup as a starter or as a light meal on its own.
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Region: Spanish