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