Creamy Tomato Soup with Wild Mushroom & Sage Olive Oil

A rich and velvety tomato soup, enhanced with Wild Mushroom & Sage Olive Oil for a savory, earthy flavor. Perfect for cozy lunches or dinner starters.

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
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• Salt & pepper, to taste
• Fresh basil or thyme, for garnish
• Optional: mascarpone for extra creaminess

Instructions

1. In a large pot, warm the Wild Mushroom & Sage Olive Oil over medium heat. Add the onion and sauté for 5 minutes until translucent.
2. Stir in garlic and tomato paste; cook about 1 minute until fragrant.
3. Add tomatoes, broth, and sugar. Bring to a simmer and cook uncovered for 15–20 minutes.
4. Use an immersion blender (or standard blender in batches) to puree until smooth.
5. Return to low heat, stir in cream, and season with salt and pepper.
6. Ladle into bowls and drizzle with additional Wild Mushroom & Sage Olive Oil. Garnish with fresh basil or thyme.
7. Optional: serve with a scoop of mascarpone or a Fontina grilled cheese toasted in Wild Mushroom & Sage Olive Oil for a cozy pairing.

Servings: 4