Creamy Tomato Soup

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

Directions

1. In a large pot, warm the infused olive oil over medium heat. Add onion and sauté for 5 minutes until translucent.
2. Stir in garlic and tomato paste and cook for about 1 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), puree until smooth.
5. Return soup to low heat, stir in cream, and season with salt and pepper.
6. Ladle into bowls and finish with a drizzle of Wild Mushroom & Sage Infused Olive Oil and fresh herb garnish.
7. For extra creaminess, add a scoop of mascarpone.
8. Serve with a fontina grilled cheese toasted in Wild Mushroom & Sage Infused Olive Oil for the ultimate cozy pairing.