Tuscan Cream of Roasted Pepper & Tomato Soup

July 10, 2018

INGREDIENTS

• 2 - 28 oz. cans tomato purée
• ½ cup white wine
• 2 cups chicken or vegetable stock
• 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
• 3 Tbs. Tuscan Herb Infused Olive Oil
• 1 medium yellow onion, finely diced
• 4 large cloves garlic, minced
• 1 bunch fresh basil leaves washed, dried, & torn, reserving 6 sprigs for garnish
• 1 teaspoon dried oregano
• ½ cup grated Romano cheese
• 1 cup heavy cream
• sea salt and fresh ground pepper to taste

DIRECTIONS
In a 5+ quart, heavy stock pot, heat one tablespoon of the olive oil over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté for another minute. Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato pureé , basil leaves, and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, pureé  the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano cheese, and stir to combine. Season with salt and pepper to taste.

Serve individual bowls of soup immediately, drizzled with approximately one teaspoon of Tuscan Herb olive oil and a sprig of basil.

Serves 4-6

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