Delicious combination of fresh herbaceous sage paired with an array of savory wild mushrooms. Try drizzled over cream of mushroom soup, on risotto, stuffing and aioli. It makes an inspired vinaigrette when paired with our Sicilian Lemon White Balsamic Vinegar.

RECIPE

Creamy Tomato Soup w/
Wild Mushroom & Sage Olive Oil

2 tbsp 1890 Wild Mushroom & Sage Infused Olive Oil
1 small yellow onion, chopped
2 tbsp 1890 minced garlic
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:

In a large pot, warm the infused olive oil over medium heat. Add onion & sauté 5 minutes until translucent.

Stir in garlic and tomato paste – cook about a minute until fragrant.

Add tomatoes, broth, & sugar. Bring to a simmer & cook uncovered for 15–20 minutes.

Using an immersion blender (or regular blender in batches), puree until smooth.

Return to low heat, stir in cream, and season with salt & pepper.

Ladle into bowls and finish with a drizzle of Wild Mushroom & Sage Infused Olive Oil and garnish of choice.

For even creamier soup add a scoop of mascarpone

Serve alongside a fontina grilled cheese toasted with Wild Mushroom & Sage Infused Olive Oil for the ultimate cozy pairing.