Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans (28 ounces each) crushed tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1 loaf French bread, sliced
- 1/2 cup butter, softened
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Immersion blender or regular blender
- Baking sheet
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the crushed tomatoes, broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Using an immersion blender or regular blender, puree the soup until smooth.
4. Stir in the heavy cream and parsley. Keep warm over low heat.
5. Preheat the oven to 375°F.
6. In a small bowl, mix together the butter, garlic, and Parmesan cheese.
7. Spread the butter mixture onto the sliced French bread and place on a baking sheet.
8. Bake for 10-12 minutes or until the bread is golden brown.
9. Serve the tomato soup hot with the garlic bread on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Temperature:
- Soup: Simmer over low heat
- Garlic bread: Bake at 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 480
- Fat: 28g
- Carbohydrates: 46g
- Protein: 11g
- Fiber: 5g
- Sodium: 1360mg
Substitutions for ingredients:
- Olive oil: Canola oil or vegetable oil
- Onion: Shallots or leeks
- Crushed tomatoes: Diced tomatoes or tomato puree
- Chicken or vegetable broth: Water or beef broth
- Heavy cream: Half-and-half or milk
- French bread: Italian bread or sourdough bread
- Parmesan cheese: Romano cheese or Asiago cheese
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top the soup with croutons or shredded cheese.
- Use different herbs and spices to change the flavor of the soup.
- Add cooked meatballs or sausage to the soup for a meaty version.
Tips and tricks:
- To make the soup smoother, strain it through a fine-mesh sieve after blending.
- Use a serrated knife to slice the bread for easier cutting.
- Make the garlic bread ahead of time and reheat in the oven before serving.
Storage instructions:
- Store leftover soup and garlic bread separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally until heated through.
- Reheat the garlic bread in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a slice of garlic bread on the side.
- Garnish the soup with a dollop of sour cream or a sprinkle of chopped fresh herbs.
Garnishes:
- Sour cream
- Chopped fresh herbs (parsley, basil, oregano)
- Shredded cheese
- Croutons
Pairings:
- Caesar salad
- Grilled cheese sandwich
- Roasted vegetables
Suggested side dishes:
- Caesar salad
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the garlic bread is too crispy, reduce the baking time or lower the oven temperature.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Tomato soup has been a popular dish in the United States since the late 1800s.
- Garlic bread is believed to have originated in Italy and has been a popular side dish for pasta and soup dishes.
Flavor profiles:
- Tomato soup: Rich, savory, slightly sweet
- Garlic bread: Buttery, garlicky, crispy
Serving suggestions:
- Serve the soup and garlic bread as a comforting meal on a chilly day.
- Pair with a salad and other sides for a more substantial meal.
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Taste: Savory, Tangy, Aromatic, Comforting