Ingredients with Measurements:
- 1 can of diced tomatoes (14.5 oz)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of chicken broth
- 1 tablespoon of olive oil
- 1 tablespoon of sugar
- 1 tablespoon of white vinegar
- Salt and pepper to taste
- 1/4 cup of sour cream
- Chopped fresh parsley 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.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the can of diced tomatoes (with the juice), chicken broth, sugar, and white vinegar to the pot.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Use a blender or immersion blender to puree the soup until smooth.
7. Return the soup to the pot and heat it over low heat.
8. Stir in the sour cream and season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat, then heat over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 14g
Protein: 4g
Sodium: 480mg
Sugar: 9g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Red wine vinegar can be used instead of white vinegar.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add cooked rice or noodles to the soup for a heartier meal.
- Add cooked chicken or shrimp for a protein boost.
- Add diced bell peppers or carrots for extra veggies.
Tips and tricks:
- Be careful when blending hot soup, as it can be dangerous. Let the soup cool for a few minutes before blending and work in batches if necessary.
- Taste the soup before adding salt, as the canned tomatoes and chicken broth may already be salty.
- Adjust the amount of sugar and vinegar to your taste.
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, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a dollop of sour cream and a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or cilantro, a dollop of sour cream, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread, grilled cheese sandwiches, or a simple salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side of rice or noodles.
Troubleshooting advice:
- If the soup is too sour, add a little more sugar to balance the flavors.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to a safe temperature of 165°F (74°C) before eating.
Food history:
Sour tomato soup is a traditional Eastern European dish, often served in Poland, Russia, and Ukraine.
Flavor profiles:
This soup is tangy and savory, with a hint of sweetness from the sugar.
Serving suggestions:
Serve the soup as a starter or as a light meal on its own.
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