The Olive Scene BOLD Ultra Premium Extra Virgin Olive Oils:
Cooking Time: 10-15 min Servings: 4-6
Use a Bold Ultra Premium Olive Oil or infused Basil Olive Oil plus Traditional 18 yr. Aged Balsamic Vinegar in this tomato soup.
1 cup onions, chopped
2 tablespoons The Olive Scene bold Extra Virgin Olive Oil
2 teaspoons brown sugar
12-14 early girl tomatoes (small-medium sized), or a large can of crushed tomatoes
3 cups chicken or vegetable chicken broth
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1-2 large bunches of fresh basil
1 tablespoon The Olive Scene 18 year Traditional Balsamic Vinegar
De-stem & quarter the tomatoes.
Heat oil in stock pot and sauté onions until soft.
Add sugar and stir allowing onions to caramelize slightly.
Add tomatoes, broth, salt and pepper.
Cook down until thickened, but not too thick, tomatoes should be soft.
In batches add to blender.
Puree with bunches of basil until smooth.
Return to pot and heat through.
Serve with croutons, and a small drizzle of balsamic vinegar on top.