Ingredients with Measurements:
- 2 cups walnuts, chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cans (28 oz each) whole peeled tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the chopped walnuts and stir for a few minutes until they are lightly toasted.
4. Add the vegetable broth, canned tomatoes (including the juice), and dried thyme. Stir to combine.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Remove the pot from the heat and let the soup cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Reheat the soup over low heat until it is hot.
11. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 37g
Carbohydrates: 22g
Protein: 10g
Sodium: 800mg
Fiber: 5g
Sugar: 10g
Substitutions for ingredients:
- Instead of vegetable broth, you can use chicken broth or water.
- Instead of heavy cream, you can use coconut cream or almond milk.
Variations:
- Add a pinch of cayenne pepper for some heat.
- Use roasted tomatoes instead of canned tomatoes for a deeper flavor.
- Add some cooked quinoa or rice for a heartier soup.
Tips and tricks:
- Toasting the walnuts before adding them to the soup will enhance their flavor.
- If you don't have a blender or immersion blender, you can use a potato masher to puree the soup.
- Make sure to let the soup cool before blending it to avoid any accidents.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the soup for up to 3 months.
Reheating instructions:
- Reheat the soup over low heat in a pot on the stove, stirring occasionally.
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream or Greek yogurt on top.
- Sprinkle some chopped walnuts and parsley on top for extra texture and flavor.
Garnishes:
- Chopped parsley
- Sour cream or Greek yogurt
- Chopped walnuts
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches the desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup until it reaches a safe temperature of 165°F (74°C).
- Store the soup in the refrigerator or freezer promptly after cooking.
Food history:
- Tomato soup has been a popular dish in America since the late 1800s.
- Walnuts have been cultivated for thousands of years and were highly valued by the ancient Greeks and Romans.
Flavor profiles:
- The soup has a creamy and nutty flavor, with a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve the soup as a starter or main course for lunch or dinner.
- It's also a great dish to serve at a dinner party or holiday gathering.
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