Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 8 sticks string cheese, cut into small pieces
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add crushed tomatoes, broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Add the string cheese pieces and stir until melted and incorporated into the soup.
5. Stir in heavy cream and heat through.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
Makes 6 servings.
Nutritional information:
Calories: 290
Fat: 19g
Carbohydrates: 18g
Protein: 12g
Sodium: 1,200mg
Substitutions for ingredients:
- Instead of string cheese, use shredded mozzarella or provolone cheese.
- Use fresh tomatoes instead of canned.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top with croutons or grated Parmesan cheese.
- Add cooked ground beef or sausage for a meaty version.
Tips and tricks:
- Be sure to cut the string cheese into small pieces so it melts evenly.
- Use an immersion blender for easier pureeing.
- Adjust the seasoning to taste.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped fresh basil or parsley on top.
Garnishes:
Chopped fresh herbs, croutons, grated Parmesan cheese.
Pairings:
Grilled cheese sandwich, garlic bread, Caesar salad.
Suggested side dishes:
Crusty bread, garlic knots, roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the cheese doesn't melt evenly, try cutting it into smaller pieces or stirring more frequently.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F.
- Store leftovers promptly in the refrigerator.
Food history:
Tomato soup has been a popular dish since the late 1800s, when canned tomatoes became widely available. String cheese, a type of mozzarella cheese that is pulled into strings, originated in Italy in the 16th century.
Flavor profiles:
This soup is rich and creamy with a tangy tomato flavor and a hint of herbs.
Serving suggestions:
Serve hot with a side of crusty bread or garlic knots.
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