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:

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.