Hearty, earthy, and downright comforting! Our Wild Mushroom & Sage Olive Oil has more uses than you think, including this creamy soup, perfect for those cooler-weather days!
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 your taste
Fresh basil or thyme for garnish
Directions:
In a large pot, warm the infused olive oil over medium heat. Add onion & sauté 5 minutes until translucent.
Stir in garlic and tomato paste – cook about a minute until fragrant.
Add tomatoes, broth, & sugar. Bring to a simmer & cook uncovered for 15–20 minutes.
Using an immersion blender (or regular blender in batches), puree until smooth.
Return to low heat, stir in cream, and season with salt & pepper.
Ladle into bowls and finish with a drizzle of Wild Mushroom & Sage Infused Olive Oil and garnish of choice.
For even creamier soup, add a scoop of mascarpone!
Serve alongside a fontina grilled cheese toasted with Wild Mushroom & Sage Infused Olive Oil for the ultimate cozy pairing.