Queen Creek Olive Oil and creamy tomato soup

In my effort to buy more local ingredients, I decided to pick up a bottle of Queen Creek Extra Virgin Olive Oil when my regular Calavita got down to its last few, feeble drops. It's good stuff! It's fruity and lush without being overbearing. It's not the most versatile olive oil I've worked with, but it is the most quintessential.


I used it in and on the first recipe I was asked to test as part of the new group of ATK recipe testers: creamy tomato soup. Ooooh, yum! It was a nice way to break up the soup's acidity, and to make it simple--tomato and olive flavors are pals, boosting each other up and holding hands.