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.
Stir in Walnut Cream and garnish with additional basil and Shaved Walnut Parmesan.