Ingredients

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

Instructions

  1. In a large pot, warm the infused olive oil over medium heat. Add onion and sauté 5 minutes. until translucent.
  2. Stir in garlic and tomato paste – cook about a minute until fragrant
  3. Add tomatoes, broth, and sugar; bring to a simmer and cook uncovered for 15-20 minutes
  4. Using an immersion blender (or regular blender in batches), purée 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 alongide a fontina grilled cheese toasted with Wild Mushroom & Sage Infused Olive Oil for the ultimate cozy pairing