Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups speckendick, diced
- 2 (14.5 ounce) cans diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic, onion, carrots, and celery and cook until the vegetables are softened, about 5 minutes.
3. Add the speckendick and cook for another 5 minutes.
4. Add the diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Add the parsley and simmer for another 5 minutes.
6. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 24g
Protein: 8g
Substitutions for Ingredients
- Olive oil: canola oil, avocado oil, or coconut oil
- Garlic: garlic powder
- Onion: shallots
- Carrots: parsnips
- Celery: fennel
- Speckendick: any type of sausage
- Vegetable broth: chicken broth
Variations:
- Add other vegetables such as zucchini, bell peppers, or mushrooms.
- Use a different type of sausage such as chorizo or kielbasa.
- Use a different type of broth such as beef or chicken.
- Add other herbs and spices such as thyme, rosemary, or cumin.
Tips and Tricks:
- For a thicker soup, mash some of the vegetables with a potato masher or immersion blender.
- For a creamier soup, stir in a cup of heavy cream or coconut milk before serving.
- For a spicier soup, add a pinch of red pepper flakes or a diced jalapeno pepper.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until hot.
Presentation Ideas:
Serve in individual bowls with a sprinkle of fresh parsley and a dollop of sour cream or Greek yogurt.
Garnishes:
- Fresh parsley
- Sour cream
- Greek yogurt
- Shredded cheese
- Croutons
Pairings:
- Grilled cheese sandwiches
- Crusty bread
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Baked potatoes
- Garlic bread
Troubleshooting Advice:
- If the soup is too thick, add a bit more broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Tomato soup has been around since the 1800s, but the addition of speckendick is a more recent invention.
Flavor Profiles:
This soup is savory and slightly sweet, with a hint of herbs and spices.
Serving Suggestions:
Serve with crusty bread or a grilled cheese sandwich.
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