Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 2 cans (28 ounces each) crushed tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the red pepper flakes and cook for another minute.
3. Add the crushed tomatoes, chicken or vegetable broth, basil, oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender or transfer the soup to a blender and blend until smooth.
5. Stir in the heavy cream and cook for another 5 minutes.
6. Serve hot, garnished with additional red pepper flakes if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 15g
Carbohydrates: 20g
Protein: 5g
Sodium: 900mg
Sugar: 10g
Substitutions for ingredients:
- Instead of red pepper flakes, you can use cayenne pepper or hot sauce.
- Instead of heavy cream, you can use coconut cream or cashew cream for a vegan option.
Variations:
- Add cooked rice or quinoa to the soup for a heartier meal.
- Add cooked chicken or shrimp for a protein boost.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Use a high-quality canned tomato for the best flavor.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- If using a regular blender, be sure to blend in batches and allow the soup to cool slightly before blending.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of red pepper flakes on top.
Garnishes:
- Fresh basil leaves
- Croutons
- Grated Parmesan cheese
- Red pepper flakes
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to heat the soup to at least 165°F to ensure it is safe to eat.
Food history:
- Tomato soup has been a popular dish in America since the late 1800s.
Flavor profiles:
- Spicy, tangy, creamy
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side salad or sandwich.
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