Recipe Tomato and Olive Soup with Basil Cream (Soup)

Required Ingredients:

• 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

Preparing/Cooking:

• 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.

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