This soup gets it’s creamy texture from walnut cream and has a fresh basil flavour.
Ingredients
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2 tablespoons olive oil
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1 chopped cup onion
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1 teaspoon chopped garlic
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2 cups vegetable stock
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1/2 teaspoon kosher or sea salt, or to taste
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1/2 teaspoon sugar
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1 (28-oz.) can crushed tomatoes
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Pepper to taste
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2/3 cup California Walnut Cream
- (Pureed walnut pieces with water)
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3 tablespoons chiffonade fresh basil
Preparation
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Heat oil In a large sauce pot over medium heat. Add onions and garlic and sauté for 5 minutes.
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Add vegetable stock, salt, sugar and tomatoes; cover and cook over low heat for 40 minutes. Season with pepper.
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Add basil and puree with stick blender until very smooth.
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Stir in Walnut Cream and garnish with additional basil and Shaved Walnut Parmesan.