Cream of Roasted Pepper & Tomato Soup with Tuscan Herb Olive Oil

Ingredients

2  28 oz cans of tomato puree

1/2 c white wine

2 c chicken or vegetable stock

2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped

3 tbsp Vinesation Tuscan Herb Olive Oil 

1 medium yellow onion, finely diced

4 large cloves garlic, minced

1 bunch fresh basil leaves washed, dried & torn, reserving 6 small sprigs for garnish

1 tsp dried oregano

1/2 c grated Romano Cheese

1 c heavy cream

Sea Salt & fresh group pepper to taste

 

Instructions

In a medium (5+ quart) heavy stock pot, heat 1 tbsp of Tuscan Herb Olive Oil over medium-high heat. Add the onion and sauté until translucent for about 3 minutes. Add the garlic and sauté 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 the pot from the heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste. 

Serve individual bowls of soup drizzled with approximately 1 tsp of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.