Savory Tomato Soup with Wild Mushroom and Sage Olive Oil

November 11, 2023

Savory Tomato Soup with Wild Mushroom & Sage Olive Oil at The Little Shop of Olive Oils

There’s something timeless about tomato soup.

It’s simple. Familiar. Comforting. But when you add Wild Mushroom & Sage Extra Virgin Olive Oil, it becomes something deeper and more layered. That earthy mushroom flavor paired with sage brings warmth that transforms a classic into something a little more special.

I love this recipe because it starts with pantry staples — tomatoes, broth, onion, garlic — and then builds slowly. If you add the rehydrated wild mushrooms, the flavor becomes even richer, almost velvety. A splash of cream is optional, but it softens the edges beautifully.

And that final drizzle of Wild Mushroom & Sage Olive Oil before serving? Don’t skip it. It’s what ties everything together.

Serve it with a grilled cheese sandwich or a thick slice of crusty bread, and suddenly dinner feels complete — cozy, satisfying, and thoughtful.

Savory Tomato Soup with Wild Mushroom & Sage Olive Oil

A rich and comforting tomato soup enhanced with Wild Mushroom & Sage Extra Virgin Olive Oil and optional rehydrated wild mushrooms for deep, earthy flavor.

Author: https://shopevoo.com
Prep Time: 15 minutes
Servings: Serves 4-6
Category: Soups

Ingredients

2 tablespoons Wild Mushroom & Sage Extra Virgin Olive Oil
1 large onion, diced
2 cloves garlic, minced
2 cans (14 oz each) quality diced tomatoes, undrained
1 can (6 oz) tomato paste
4 cups vegetable or chicken broth
2 teaspoons sugar
¼ cup heavy cream (optional)
Salt and freshly ground black pepper, to taste
Fresh sage leaves, for garnish
½ cup dried wild mushrooms (such as porcini), rehydrated and chopped
Additional Wild Mushroom & Sage Extra Virgin Olive Oil for drizzling

Directions

In a large pot over medium heat, warm the Wild Mushroom & Sage Olive Oil. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
Add the diced tomatoes (with their juice) and tomato paste. Stir well to combine.
Pour in the broth and add the sugar. If using, stir in the chopped rehydrated wild mushrooms. Bring to a boil.
Reduce heat and simmer for 20–25 minutes to allow the flavors to develop.
Use an immersion blender to puree the soup to your desired consistency. Alternatively, blend carefully in batches.
If desired, stir in the heavy cream. Season with salt and pepper to taste.
Serve hot, garnished with fresh sage leaves and a drizzle of Wild Mushroom & Sage Olive Oil.