This rich, comforting tomato soup is a cozy staple for cooler days and crisp autumn nights. Slowly simmered with garlic, onion, and savory broth, then blended until perfectly smooth, it’s finished with a swirl of Olive Amelia Wild Mushroom & Sage Olive Oil for earthy depth and a touch of indulgence. This is a seasonal favorite you’ll crave long after the last leaves fall.
Serves: 6–8
Ingredients:
• 2 Tbsp Olive Amelia Wild Mushroom & Sage 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:
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In a large pot, warm the Olive Amelia Wild Mushroom & Sage Olive Oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
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Stir in the garlic and tomato paste and cook for 1 minute, until fragrant.
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Add the canned tomatoes (including juices), broth, and sugar. Stir to combine and bring to a gentle simmer. Cook uncovered for 15–20 minutes to allow flavors to develop.
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Using an immersion blender (or working in batches with a standard blender), puree the soup until smooth.
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Return the soup to low heat and stir in the cream, season with salt and pepper to taste.
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Ladle into bowls and drizzle with additional Olive Amelia Wild Mushroom & Sage Olive Oil. Garnish with fresh basil or thyme.
Optional: For an extra creamy finish, stir in a spoonful of mascarpone before serving.
Serving suggestion: Pair with a gooey fontina grilled cheese toasted in Wild Mushroom & Sage Olive Oil for the ultimate cozy comfort meal.