Ingredients with Measurements:
- 1 can (28 oz) crushed tomatoes
- 1 cup water
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add the crushed tomatoes, water, milk, heavy cream, salt, black pepper, cayenne pepper, paprika, thyme, basil, and oregano to the pot. Stir to combine.
3. Bring the soup to a simmer and let it cook for 10-15 minutes, stirring occasionally.
4. In a small bowl, whisk together the sugar and flour. Add the mixture to the soup and stir until well combined.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Return the soup to the pot and stir in the grated Parmesan cheese.
7. Simmer the soup for an additional 5-10 minutes to allow the flavors to meld together.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 25g
Protein: 7g
Sodium: 980mg
Sugar: 18g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of grated Parmesan cheese, you can use shredded mozzarella or cheddar cheese.
Variations:
- Add cooked ground beef or sausage to make the soup heartier.
- Add chopped vegetables such as carrots, celery, or bell peppers for extra nutrition and flavor.
- Add cooked pasta or rice to make the soup more filling.
Tips and tricks:
- Be sure to use a large pot to prevent the soup from boiling over.
- Use an immersion blender for easier blending and less mess.
- Adjust the spices to your liking, adding more or less cayenne pepper depending on how spicy you like your soup.
Storage instructions:
Store the 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 a sprinkle of grated Parmesan cheese and a sprig of fresh basil.
Garnishes:
- Grated Parmesan cheese
- Fresh basil
- Croutons
- Sour cream
Pairings:
- Grilled cheese sandwich
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Garlic mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add more water or milk until it reaches your desired consistency.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tomato soup has been a popular dish in America since the late 1800s. The Amish community is known for their simple and hearty cooking, and this Tomato Amish Preaching Soup is a classic example of their cuisine.
Flavor profiles:
This soup is rich and creamy with a slightly sweet and tangy tomato flavor. The spices add depth and warmth to the dish.
Serving suggestions:
Serve this soup as a comforting and satisfying meal on a chilly day. It's perfect for lunch or dinner and pairs well with a variety of side dishes.
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