Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of paprika
- 1 can of diced tomatoes (28 ounces)
- 2 cups of vegetable broth
- 1/4 cup of vaccenic acid oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and cook until the onion is translucent.
3. Add the dried basil, dried oregano, and paprika and stir to combine.
4. Add the can of diced tomatoes and vegetable broth and bring to a boil.
5. Reduce the heat and let the soup simmer for 15 minutes.
6. Remove the pot from the heat and let the soup cool for a few minutes.
7. Using a blender or immersion blender, blend the soup until smooth.
8. Add the vaccenic acid oil and blend again until well combined.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 18g
Carbohydrates: 14g
Protein: 3g
Fiber: 3g
Sugar: 7g
Sodium: 620mg
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Fresh herbs can be used instead of dried herbs.
- Any neutral oil can be used instead of olive oil.
Variations:
- Add a can of drained and rinsed chickpeas for extra protein.
- Add a cup of cooked quinoa or rice for a heartier soup.
- Add a can of coconut milk for a creamier soup.
Tips and tricks:
- Use a high-quality vaccenic acid oil for the best flavor and health benefits.
- Adjust the seasoning to your liking by adding more or less salt and pepper.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of vaccenic acid oil on top.
Garnishes:
- Fresh basil leaves
- Croutons
- Grated Parmesan cheese
Pairings:
- Grilled cheese sandwich
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water until it reaches the desired consistency.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tomatoes were first cultivated in South America and were brought to Europe in the 16th century.
Flavor profiles:
- The soup has a rich tomato flavor with a slightly nutty and buttery taste from the vaccenic acid oil.
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side salad or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A