Creamy Tomato Soup w/ Wild Mushroom & Sage Olive Oil

Ingredients

• 2 tablespoons Wild Mushroom & Sage Infused Olive Oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz) can whole peeled tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon 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

Optional

• Mascarpone, for extra creaminess

Directions

1. In a large pot, warm the infused olive oil over medium heat.
2. Add the chopped onion and sauté for about 5 minutes, until translucent.
3. Stir in the garlic and tomato paste. Cook for about 1 minute, until fragrant.
4. Add the tomatoes, broth, and sugar.
5. Bring to a simmer and cook uncovered for 15–20 minutes.
6. Using an immersion blender (or a regular blender in batches), purée the soup until smooth.
7. Return the soup to low heat and stir in the cream.
8. Season with salt and pepper to taste.
9. Ladle into bowls and finish with a drizzle of Wild Mushroom & Sage Infused Olive Oil.
10. Garnish with fresh basil or thyme.

To Serve

• For extra creaminess, add a scoop of mascarpone.
• Serve alongside a fontina grilled cheese, toasted with Wild Mushroom & Sage Infused Olive Oil, for the ultimate cozy pairing.