Tomato and Olive Soup with Basil Cream recipe

6 servings

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

Heat oil in a large saucepan over medium heat.

Add onion, garlic, fennel and oregano; cover and simmer 5 minutes, stirring occasionally.

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.