Ingredients with Measurements:
- 1 tablespoon 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 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup heavy cream
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the crushed tomatoes, broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove from heat and use an immersion blender or regular blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the Parmesan and Pecorino Romano cheeses until melted.
6. Stir in the heavy cream and heat through over low heat.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat, then heat through over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 292
Fat: 19g
Saturated Fat: 10g
Cholesterol: 53mg
Sodium: 1749mg
Carbohydrates: 17g
Fiber: 4g
Sugar: 9g
Protein: 15g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or milk for a lighter version.
- You can use any type of grated cheese you like, such as cheddar or Gouda.
Variations:
- Add cooked pasta or rice to make it a heartier meal.
- Top with croutons or fresh herbs for added texture and flavor.
Tips and tricks:
- Use a high-quality canned tomato for the best flavor.
- If using a regular blender, puree the soup in batches and be careful when blending hot liquids.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls and garnish with a sprinkle of grated cheese and fresh herbs.
Garnishes:
- Croutons
- Fresh herbs (such as basil or parsley)
- Grated cheese
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 to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
Val di Sabbia is a region in northern Italy known for its cheese production. This soup combines the rich, nutty flavors of Parmesan and Pecorino Romano cheese with the bright acidity of tomatoes for a comforting and flavorful dish.
Flavor profiles:
- Rich
- Creamy
- Tangy
- Savory
Serving suggestions:
Serve as a first course or as a main dish with a side salad or sandwich.
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Region: Italian