Ingredients with Measurements:
- 1 pound Toma della Valle Stura cheese, grated
- 2 cans (28 ounces each) whole peeled tomatoes
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the flour and whisk until smooth.
3. Gradually pour in the chicken broth, whisking constantly to prevent lumps.
4. Add the canned tomatoes (with their juice) and basil leaves.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the grated Toma della Valle Stura cheese until melted.
9. Stir in the heavy cream and season with salt and pepper to taste.
10. Serve hot with crusty bread.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 42g
Carbohydrates: 18g
Protein: 25g
Sodium: 1300mg
Substitutions for ingredients:
- Toma della Valle Stura cheese can be substituted with any other semi-soft cheese such as Fontina or Gouda.
- Chicken broth can be substituted with vegetable broth for a vegetarian option.
- Heavy cream can be substituted with half-and-half or whole milk for a lighter version.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top the soup with croutons or grated Parmesan cheese for added texture and flavor.
- Add cooked vegetables such as carrots or zucchini for a more nutritious soup.
Tips and tricks:
- Use a high-quality cheese for the best flavor.
- Be sure to puree the soup until smooth for a creamy texture.
- Adjust the seasoning to 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 medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, croutons, grated Parmesan cheese
Pairings:
Crusty bread, salad, white wine
Suggested side dishes:
Grilled cheese sandwich, garlic bread, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Toma della Valle Stura is a semi-soft cheese from the Piedmont region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
Creamy, tangy, savory
Serving suggestions:
Serve the soup as a starter or main course.
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Region: Italian