Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 carrots, peeled and chopped
- 1 teaspoon fresh thyme leaves
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- Fresh thyme sprigs, for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add chopped carrots and thyme leaves and cook for another 5 minutes.
3. Pour in chicken or vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until carrots are tender.
4. Remove from heat and let cool slightly. Use an immersion blender or regular blender to puree the soup until smooth.
5. Return the soup to the pot and reheat over low heat. Season with salt and pepper to taste.
6. Serve hot, garnished with grated Parmesan cheese and fresh thyme sprigs.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering. Low heat for reheating.
Serving size:
Makes 4-6 servings.
Nutritional information:
Calories: 160
Fat: 9g
Carbohydrates: 13g
Protein: 8g
Sodium: 960mg
Substitutions for ingredients:
- You can use any type of broth you prefer, such as beef or mushroom broth.
- If you don't have fresh thyme, you can use dried thyme instead.
- You can substitute the Parmesan cheese with any other type of cheese you prefer.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Use different vegetables, such as potatoes or zucchini, instead of carrots.
- Add a splash of cream or coconut milk for a creamier soup.
Tips and tricks:
- To make the soup thicker, add a potato or two to the pot before simmering.
- If the soup is too thick, add more broth or water to thin it out.
- For a smoother soup, strain it through a fine-mesh sieve before serving.
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 low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with grated Parmesan cheese and fresh thyme sprigs.
Garnishes:
Grated Parmesan cheese and fresh thyme sprigs.
Pairings:
- Serve with a crusty bread or crackers.
- Pair with a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup until the carrots are tender to ensure that it's safe to eat.
- Store leftover soup in the refrigerator for up to 3 days.
Food history:
Soup alla Canavese is a traditional Italian soup from the Piedmont region. It's typically made with onions, potatoes, and cabbage, but this version uses carrots and thyme for a slightly different twist.
Flavor profiles:
This soup is savory, slightly sweet, and has a subtle herb flavor from the thyme.
Serving suggestions:
Serve hot as a comforting meal on a cold day.
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Region: Italian