Cream of Roasted Pepper & Tomato Soup With Tuscan Herb Olive Oil
2-28oz. can tomato puree
½ cup white wine
2 cups chicken or vegetable stock
2 Large red bell peppers, roasted, seeded, peeled and chopped, or one jar roasted red peppers, drained
3 tbsp. Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 bunch fresh basil leaves
1 tsp. dried oregano
½ cup grated Romano Cheese
1 cup heavy cream
Sea salt and fresh ground pepper to taste
In a medium heavy stock pot, heat one tbsp. of Tuscan Herb Olive Oil over medium-high heat. Add the onion and sauté until translucent, for about three minutes. Add 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 heat. Using an immersion blender, puree the hot soup until it is 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 the approximately one tsp. of Tuscan Herb Olive Oil and a sprig basil. Serve immediately.