Ingredients with Measurements:
- 1 loaf of crusty bread, cut into cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Preheat the oven to 375°F. Spread the bread cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Bake for 10-15 minutes, or until the bread is crispy and golden brown.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the crushed tomatoes, broth, dried basil, dried oregano, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
5. Add the cheddar cheese and Parmesan cheese to the soup and stir until melted and combined.
6. Add the crispy bread cubes to the soup and stir to combine. Let the soup simmer for another 5-10 minutes, or until the bread has softened and absorbed some of the soup.
7. Ladle the soup into bowls and garnish with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 16g
Carbohydrates: 35g
Protein: 16g
Sodium: 1350mg
Fiber: 5g
Sugar: 10g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any other type of shredded cheese, such as mozzarella or Gouda.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- You can use fresh tomatoes instead of canned tomatoes, but you will need to peel and chop them first.
Variations:
- Add some cooked Italian sausage or ground beef for a heartier soup.
- Add some chopped vegetables, such as carrots or celery, for extra nutrition.
- Use different types of bread, such as sourdough or French bread, for a different flavor.
Tips and tricks:
- If you don't have an immersion blender or regular blender, you can use a potato masher to mash the soup until it's smooth.
- To make the soup creamier, you can add a splash of heavy cream or half-and-half.
- If the soup is too thick, you can add more broth or water to thin it out.
Storage instructions:
Store any 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 until heated through.
Presentation ideas:
Serve the soup in a rustic bowl with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with fresh basil leaves or a sprinkle of grated Parmesan cheese.
Pairings:
Serve the soup with a side salad or some garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Grilled cheese sandwich
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 few more minutes to thicken up.
- If the soup is too salty, add a splash of vinegar or lemon juice to balance out the flavors.
Food safety advice:
- Make sure to cook the soup to a safe temperature of at least 165°F to kill any harmful bacteria.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Bread soup is a traditional dish in many European countries, especially Italy. It was originally a way to use up stale bread and stretch out a small amount of soup or broth.
Flavor profiles:
This soup is savory and comforting, with the flavors of tomato, cheese, and herbs.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, with a side salad or some garlic bread.
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