Ingredients with Measurements:
- 1 cup of Tsamarella cheese, crumbled
- 2 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half and remove the seeds and stems. Place them on a baking sheet and roast for 20-25 minutes, until the skin is charred and blistered.
2. Remove the peppers from the oven and let them cool. Once cooled, peel off the skin and chop the flesh into small pieces.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
4. Add the chopped roasted red peppers and chicken or vegetable broth to the pot. Bring to a boil and then reduce the heat to low. Simmer for 15-20 minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Add the crumbled Tsamarella cheese to the soup and stir until melted and combined.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 10g
Protein: 12g
Carbohydrates: 12g
Fiber: 2g
Sugar: 6g
Sodium: 800mg
Substitutions for ingredients:
- Feta cheese can be used instead of Tsamarella cheese
- Roasted yellow or orange bell peppers can be used instead of red bell peppers
Variations:
- Add a can of drained and rinsed chickpeas to the soup for added protein and texture
- Top the soup with croutons or chopped fresh herbs, such as parsley or basil
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or coconut milk
- If you don't have an immersion blender, let the soup cool slightly before blending in a regular blender to avoid splatters
Storage instructions:
- Store the 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 individual bowls with a drizzle of olive oil and a sprinkle of chopped fresh herbs
Garnishes:
- Croutons
- Chopped fresh herbs
- A drizzle of olive oil
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water until desired consistency is reached
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken
Food safety advice:
- Make sure to properly store and refrigerate any leftover soup within 2 hours of cooking
Food history:
- Tsamarella cheese is a traditional Greek cheese made from sheep's milk
Flavor profiles:
- Creamy, tangy, and slightly sweet
Serving suggestions:
- Serve the soup as a starter or main course
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A