Tomato and Olive Soup with Basil Pesto Cream Flavors

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Tomato and Olive Soup with Basil Pesto Cream Flavors

 

2 tablespoons olive oil

1 small onion, chopped

3 cloves garlic, minced

1-teaspoon fennel seed

1 teaspoon dried oregano

1 28 ounce can crushed tomatoes in tomato puree

3 cups  broth

1 1/2 cups finely chopped drained olives

1/2 cup whipping cream

2 tablespoons minced fresh basil or soy creamer

 

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. Serves 6