Italian flavours reimagined: The allure of Solferino soup
Dreaming of a culinary trip to sunny Italy? You don't have to book a ticket – just prepare a delicious Solferino soup! This aromatic dish from Lombardy will captivate you with its depth of flavour and simplicity of preparation.
Tomato soup is one of those dishes that almost everyone loves. But have you tried it in a slightly more unique version? A velvety tomato soup with cheese is an option inspired by Italian flavours that brings a touch of Tuscany to your kitchen. It's a combination of simplicity and elegance that will satisfy even the most demanding palates.
Tomato soup with cheese – an Italian vibe on your plate
Italians are famous for simple yet incredibly delicious dishes. Their cuisine is based on fresh ingredients and carefully selected spices that bring out the depth of flavour in dishes. Such is the tomato soup with cheese – creamy, aromatic, and full of character. Enhanced with mozzarella cheese, it becomes a true feast for the senses.
The traditional version of this soup hails from Lombardy, where it is known as Solferino. The recipe calls for fresh tomatoes, potatoes, and green peas, with a finish of cream and egg yolk. However, cooking is an art where it's worth experimenting, so in this version, we add cheese, which melts in the hot soup, giving it a velvety texture and intense flavour.
How to prepare perfect tomato soup with cheese?
Preparing this soup doesn't require much time or complicated ingredients. Here's the list of necessary products:
- 2 litres of vegetable broth,
- 400 grams of tomato purée,
- 1 carrot,
- 1 leek,
- 4 potatoes,
- 150 grams of frozen peas,
- 2 garlic cloves,
- 2 onions,
- 1 tablespoon of olive oil,
- 100 grams of heavy cream,
- 200 grams of mozzarella cheese,
- seasonings: salt, pepper, basil, oregano.
Preparation step by step:
- Start by preparing the vegetables. Slice the leek, dice the onion finely, and peel and grate the carrot and potatoes using a grater with large holes.
- In a large pot, heat the olive oil and sauté the onion, leek, and chopped garlic. Add the carrot and sauté for a few minutes.
- Pour in the vegetable broth, then add the grated potatoes. Cook over medium heat for about 15 minutes.
- When the vegetables are soft, add the frozen peas and tomato purée. Season with salt, pepper, and dried herbs: basil and oregano. Cook for another 10 minutes.
- Finally, lighten the soup with cream and mix thoroughly.
Serve the soup in deep plates or bowls, placing pieces of mozzarella cheese in each portion. The hot soup will cause the cheese to melt, creating appetizing strings that add a unique character to the dish.
