Tomato and Olive Soup with Basil Cream Recipe
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fennel seed
- 1 teaspoon dried oregano
- 1 (28 ounce) can crushed tomatoes in tomato puree
- 3 cups chicken broth
- 1 1/2 cups Lindsay® Black Ripe Pitted Olives, finely chopped;
- 1/2 cup whipping cream
- 2 tablespoons fresh basil, minced
- 2 tablespoons Lindsay® Black Ripe Chopped Olives for garnish
step 1: Heat oil in a large saucepan over medium heat. Add onion, garlic, fennel and oregano; cover and simmer 5 minutes, stirring occasionally.
step 2: Add tomatoes and broth; cover and simmer 15 minutes. Stir in olives; cover and continue to simmer 15 minutes. Ladle soup into serving bowls. Combine cream and basil; drizzle over soup and garnish with remaining olives.