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fresh oregano | crushed chili flakes | garlic cream
OLIVE OLA drizzle
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Course: Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6


  • 1 immersion blender


  • 4 tbsp extra virgin olive oil
  • 1 yellow onion (diced)
  • 4 garlic cloves (diced)
  • 1/4 cup tomato paste
  • 2 28 oz. cans whole tomatoes
  • 1 large carrot (grated)
  • 2 tsp crushed red chili flakes
  • 1 tbsp fresh oregano (chopped)
  • 2-3 sprigs fresh basil
  • 6 cups vegetable stock
  • 1/2 cup (or more) cashew cream
  • kosher salt & freshly ground blackpepper
  • 1 bottle OLA Olive


  • Heat olive oil in large, non-reactive sauce pan.
  • Add onion and garlic. Cook until onion is completely soft and translucent, about 10 minutes.
  • Increase heat to medium-high; add tomato paste.
  • Continue cooking, stirring often, until paste has begun to caramelize in spots, 5-6 minutes.
  • Add tomatoes with juices, shredded carrot, chili flakes, oregano, basil and vegetable stock to pot.
  • Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup has reduced by half, 45-55 minutes.
  • Remove soup from heat. Discard basil sprigs.
  • Using an immersion blender, puree soup.
  • Stir in cashew cream. Simmer soup until flavors meld, 10-15 minutes longer.
  • Season to taste with salt, pepper. Add more cashew cream, if desired.
  • Drizzle with desired amount of OLA Olive.