White truffle tomato soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cans of whole peeled tomatoes
• 2 cups chicken or vegetable broth
• 2 teaspoons sugar
• Salt and pepper to taste
• 1/4 cup heavy cream
• 1-2 teaspoons Pure Wild's white truffle oil
• Croutons, for serving

Directions:

1. In a large pot, heat the olive oil with Pure Wild's white truffle oil over medium heat.
2. Add the chopped onion and garlic and sauté until softened and fragrant, about 5 minutes.
3. Add the tomatoes with their juice, broth, sugar, salt, and pepper to the pot.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, or until the tomatoes have broken down and the flavours have melded together.
5. Remove the soup from the heat and let it cool slightly.
6. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Stir in the heavy cream and season the soup with additional salt and pepper, if needed.
8. Drizzle 1-2 teaspoons of white truffle oil over the soup, adjusting the amount to taste.
9. Serve the tomato soup hot and garnish it with croutons.