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Make us part of your healthy and delicious Epicurean delights.
To provide the best shipping experience, we're currently shipping online orders for Fog Horn Olive Oil all from our Reno Location. This does mean that all bottles will be branded with bhooc.com, but we promise it's the same quality and freshness you've come to expect from each of our stores.
Tomato & Tortellini Soup

Today we’re dreaming of this Tomato & Tortellini Soup! Rich, creamy broth, tender, cheese-filled pasta, and crispy kale truffle chip “croutons”, you’re just 30 minutes away from our upgraded take on a classic comfort food.

2 tbsp Big Horn UP extra virgin olive oil
2-3 garlic cloves, minced
1/2 yellow onion, finely diced
1/8 tsp each, dried basil, oregano, and thyme
1 8 oz can tomato sauce
4 cups broth
1 rounded tbsp butter
1 tbsp flour
6 oz refrigerated cheese tortellini
salt and pepper, to taste
3/4-1 cup whole milk or milk of choice
Big Horn truffle salt

Directions: sauté garlic and onion in olive oil and a pinch of salt until they are extremely tender, translucent, and just beginning to turn slightly golden, about 4-5 minutes. Add butter and herbs and stir until butter is completely melted. Whisk in flour and continuously stir until slightly brown, approx 1-2 mins. Add tomato juice and broth and bring to a light simmer, stirring occasionally, until broth has slightly thickened, about 8-10 mins. Add tortellini and cook for another 5-6 minutes or until pasta is tender. KALE: remove leaves from stems and tear into medium sized pieces. Massage with preferred oil and salt and roast at 300 degrees for 25 mins, gently tossing/flipping halfway through until crunchy and airy.

Recipe: @compstonkitchen