Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 4 cups chicken or vegetable broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup elbow macaroni
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
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 diced tomatoes (with their juice), chicken or vegetable broth, dried basil, dried oregano, salt, and black pepper to the pot. Bring to a boil, then reduce heat and let simmer for 15 minutes.
3. Add elbow macaroni to the pot and cook until tender, about 8-10 minutes.
4. If desired, use an immersion blender to blend the soup until smooth. Alternatively, leave the soup chunky.
5. Stir in grated Parmesan cheese and chopped fresh parsley.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 230
Fat: 6g
Carbohydrates: 34g
Protein: 10g
Sodium: 990mg
Fiber: 4g
Sugar: 10g
Substitutions for ingredients:
- Instead of olive oil, you can use vegetable oil or butter.
- You can use fresh tomatoes instead of canned tomatoes.
- Instead of chicken or vegetable broth, you can use water and bouillon cubes.
- You can use any type of pasta instead of elbow macaroni.
- Instead of Parmesan cheese, you can use any type of grated cheese.
Variations:
- Add cooked ground beef or Italian sausage for a heartier soup.
- Add chopped spinach or kale for extra nutrition.
- Use different herbs and spices, such as thyme or rosemary, for a different flavor.
- Add a can of white beans for added protein and fiber.
Tips and Tricks:
- If you want a smoother soup, use an immersion blender to blend the soup until smooth.
- If you want a chunkier soup, leave the soup as is.
- Add more broth or water if the soup is too thick.
- Add more salt and pepper to taste.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Sprinkle grated Parmesan cheese or croutons on top of the soup.
Pairings:
Serve with a side salad or crusty bread.
Suggested Side Dishes:
- Caesar salad
- Garlic bread
- Grilled cheese sandwich
Troubleshooting Advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator and consume within 3 days.
Food History:
Tomato soup has been a popular dish in America since the late 1800s. It became especially popular during the Great Depression because it was cheap and easy to make.
Flavor Profiles:
This soup is savory and slightly tangy from the tomatoes. The Parmesan cheese adds a nutty and salty flavor.
Serving Suggestions:
Serve this soup as a main course for lunch or dinner.
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