Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Vézzena cheese
- 1/4 cup heavy cream
- Fresh basil leaves, chopped (for garnish)
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
2. Add the crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring to a boil, then reduce the heat and let simmer for 20 minutes.
3. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
4. Return the pot to the stove over low heat. Add the grated Vézzena cheese and heavy cream, stirring until the cheese is melted and the soup is heated through.
5. Ladle the soup into bowls and garnish with chopped fresh basil leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 285
- Fat: 16g
- Carbohydrates: 23g
- Protein: 13g
Substitutions for ingredients:
- Vézzena cheese can be substituted with Parmesan or Asiago cheese.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top with croutons or toasted bread for added texture.
- Add cooked ground beef or Italian sausage for a meaty version of the soup.
Tips and tricks:
- Use a high-quality canned tomato for the best flavor.
- Adjust the seasoning to taste, adding more salt or pepper as needed.
- Be careful when blending hot soup in a regular blender, as the steam can cause the lid to pop off.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a colorful bowl with a sprig of fresh basil on top.
Garnishes:
- Chopped fresh basil leaves
Pairings:
- Serve with a crusty bread or grilled cheese sandwich.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
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 reduce and thicken.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Vézzena cheese is a semi-hard cheese from the Trentino-Alto Adige region of Italy.
Flavor profiles:
- The soup is tangy and savory from the tomatoes, with a creamy and slightly nutty flavor from the Vézzena cheese.
Serving suggestions:
- Serve the soup as a first course for a dinner party or as a comforting meal on a chilly day.
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