Creamy Tomato Soup w/ Wild Mushroom & Sage Olive Oil

Creamy Tomato Soup w/ Wild Mushroom & Sage Olive Oil

Ingredients

  • 2 tbsp Wild Mushroom & Sage Infused Olive Oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 oz) can whole peeled tomatoes
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 2 cups vegetable or chicken broth
  • ½ cup heavy cream (or coconut cream for dairy-free)
  • Salt & pepper to taste
  • Fresh basil or thyme for garnish

Instructions

  1. In a large pot, warm the infused olive oil over medium heat. Add onion & sauté 5 minutes until translucent.

  2. Stir in garlic and tomato paste – cook about a minute until fragrant.

  3. Add tomatoes, broth, & sugar. Bring to a simmer & cook uncovered for 15–20 minutes.

  4. Using an immersion blender (or regular blender in batches), puree until smooth.

  5. Return to low heat, stir in cream, and season with salt & pepper.

  6. Ladle into bowls and finish with a drizzle of Wild Mushroom & Sage Infused Olive Oil and garnish of choice.

  7. For even creamier soup add a scoop of mascarpone

  8. Serve alongside a fontina grilled cheese toasted with Wild Mushroom & Sage Infused Olive Oil for the ultimate cozy pairing.