Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 cups of torpil, diced
- 2 cans of diced tomatoes
- 2 cups of vegetable broth
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 teaspoon of sugar
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Knife
- Cutting board
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the torpil and cook for an additional 5 minutes.
4. Add the diced tomatoes, vegetable broth, oregano, basil, sugar, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
6. Use an immersion blender to blend the soup until it reaches your desired consistency.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 150
Fat: 5g
Carbohydrates: 20g
Protein: 5g
Substitutions for Ingredients
- Olive oil: canola oil
- Onion: shallot
- Torpil: any other firm vegetable, such as potatoes or carrots
- Vegetable broth: chicken broth or water
Variations:
- Add 1 cup of cooked white beans for added protein
- Add 1 cup of cooked quinoa for added texture
- Add 1 cup of cooked rice for added starch
Tips and Tricks:
- For a creamier soup, add 1/2 cup of heavy cream or coconut milk
- For a spicier soup, add 1 teaspoon of red pepper flakes
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
Sour cream, fresh parsley, grated cheese, croutons
Pairings:
Serve with a side salad or a crusty loaf of bread.
Suggested Side Dishes:
Salad, crusty bread, roasted vegetables
Troubleshooting Advice:
If the soup is too thick, add more vegetable broth or water to thin it out.
Food Safety Advice:
Keep the soup refrigerated until ready to serve.
Food History:
Tomato soup has been a popular dish in many cultures for centuries. It is believed to have originated in Italy, where it was served as a simple soup made with tomatoes, garlic, and herbs.
Flavor Profiles:
This soup has a savory, slightly sweet flavor with a hint of garlic and herbs.
Serving Suggestions:
Serve with a side salad or a crusty loaf of bread.
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