Creamy roasted red pepper and tomato soup with Tuscan Herb Olive Oil.
2 - 28oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped
3 tablespoons Olive Oil Store's Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves, washed, dried, & torn into small pieces.
(Reserve 6 small sprigs basil for garnish.)
1 teaspoon dried oregano
1/2 cup grated Romano cheese
1 cup heavy cream
sea salt and freshly ground black pepper
In a medium heavy stock pot, heat one tablespoon Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute` until translucent, for about 3 minutes. Add the garlic and saute` for another minute. Add the white wine and reduce by half. Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove pot from the heat. Using a blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano cheese and stir to combine. Season with sea salt and fresh ground black pepper to taste. Serve individual bowls of soup drizzled with a teaspoon of Tuscan Herb Olive Oil and a sprig of basil.