Ingredients with Measurements:
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups chopped tomatoes
- 1 cup chopped borage leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the vegetable broth, chopped tomatoes, borage leaves, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Remove from heat and let cool slightly. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the chopped basil and parsley. Heat over low heat until warmed through.
5. Serve hot, garnished with grated Parmesan cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium-low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 14g
- Carbohydrates: 12g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Borage leaves can be substituted with spinach or kale.
Variations:
- Add cooked pasta or rice to make the soup heartier.
- Use canned tomatoes instead of fresh tomatoes.
- Add a dollop of sour cream or Greek yogurt on top of the soup for added creaminess.
Tips and tricks:
- Be sure to wash the borage leaves thoroughly before using them in the soup.
- If using an immersion blender, be careful not to splatter hot soup on yourself.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
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 until warmed through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
- Grated Parmesan cheese
- Chopped fresh herbs
Pairings:
- Crusty bread
- Grilled cheese sandwich
Suggested side dishes:
- Mixed green 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:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Borage is an herb that has been used for medicinal purposes for centuries. It is also known as a culinary herb and is used in many dishes, including soups and stews.
Flavor profiles:
- This soup has a rich tomato flavor with a slight hint of spiciness from the red pepper flakes. The borage leaves add a subtle earthy flavor.
Serving suggestions:
- Serve the soup as a first course or as a light lunch or dinner.
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Taste: Savory, Tangy, Herbaceous, Balanced