Tomato and Olive Soup with Basil Cream
Preparation time: 15 minutes
Cooking time: 35 minutes
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1-teaspoon fennel seed
1 teaspoon dried oregano
1 can (28 ounces) crushed tomatoes in tomato puree
3 cups chicken broth
1-1/2 cups finely chopped drained Lindsay® Pitted Ripe Olives or 1-1/2 cans (4.25 ounces each) Lindsay® Chopped Pitted Ripe Olives, plus 2 tablespoons for garnish
1/2 cup whipping cream
2 tablespoons minced fresh basil
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 sliced olives. Makes 6 servings.
Nutrition information per serving: Calories: 217 Calories from fat: 156 Total fat: 17g Monosaturated fat: 9g Cholesterol: 27mg Sodium: 633mg Total Carbohydrates: 15g Dietary Fiber: 4g Protein: 3g