Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 2 cans (28 ounces each) whole peeled tomatoes
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 5 minutes.
3. Add the dried oregano, dried basil, and red pepper flakes, and cook for another minute.
4. Add the whole peeled tomatoes and their juices, breaking them up with a wooden spoon.
5. Add the chicken or vegetable broth, and bring to a simmer.
6. Simmer for 20 minutes, stirring occasionally.
7. Remove from heat and let cool slightly.
8. Using an immersion blender or regular blender, puree the soup until smooth.
9. Return the soup to the pot and stir in the heavy cream.
10. Season with salt and pepper to taste.
11. Heat the soup over low heat until warmed through.
12. Serve hot, garnished with fresh basil leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 235
- Fat: 16g
- Carbohydrates: 20g
- Protein: 5g
- Fiber: 4g
- Sugar: 12g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of dried oregano and basil, you can use fresh herbs.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top the soup with croutons or grated Parmesan cheese.
- Add cooked Italian sausage or ground beef for a meaty version of the soup.
Tips and tricks:
- Use canned San Marzano tomatoes for the best flavor.
- If using a regular blender, be sure to let the soup cool slightly before blending to avoid hot soup splattering everywhere.
- Taste the soup before adding salt, as canned tomatoes and broth can be quite salty already.
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 low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh basil on top.
Garnishes:
- Fresh basil leaves
- Croutons
- Grated Parmesan cheese
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, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Tomato soup has been a popular dish in Italy since the 19th century, and is often served with bread or pasta.
Flavor profiles:
- The soup is savory and slightly spicy, with a creamy texture and a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve the soup as a first course or as a light lunch or dinner.
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Region: Italian