• New England Olive Oil Company is a family owned business started by David and Samantha English
  • We encourage our customers to sample our wide variety of flavored oil and vinegar
  • We welcome everybody to our store at 191 Sudbury Road a half mile from Concord Center
  • Our love of fresh food led us to open our extra virgin olive oil and balsamic tasting bar
  • We carry a variety of flavored olive oils and balsamic vinegars
  • We carry oils from around the world and Balsamic Vinegars aged for 12 years in Modena, Italy

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

Ingredients:

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

& chopped

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

 

Directions:

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.

 

Serves 4-6 

 

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