Italian Tomato Basil Soup
Transport yourself to the heart of Italy! Onions and garlic sauteed in our Basil Infused Olive Oil sets the stage for a rich interplay of crushed tomatoes, vegetable broth, and aromatic basil. Dried oregano adds a touch of Mediterranean charm, creating a symphony of flavors that culminate in a bowl of warmth. For those who like it creamy, a swirl of heavy cream transforms this classic into a velvety masterpiece.
I N G R E D I E N T S :
- 2 tablespoons Rocky Mountain Olive Oil Basil Infused Olive Oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 4 cups vegetable broth
- 1 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- salt and pepper to taste
- optional: 1/2 cup heavy cream for creamier soup
I N S T R U C T I O N S :
- In a pot, sauté onion and garlic in Basil Infused Olive Oil until translucent.
- Add crushed tomatoes, vegetable broth, basil, and oregano.
- Simmer for 20-25 minutes, season with salt and pepper.
- For a creamy version, stir in heavy cream before serving.
