Creamy Roasted Red Pepper and Tomato Soup

Ingredients 

• 2 - 28 oz. cans tomato puree
• 1/2 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 tablespoons 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 small sprigs for garnish
• 1 teaspoon dried oregano
• 1/2 cup grated Romano Cheese
• 1 cup heavy cream
• Sea salt and fresh ground pepper to taste 
  
  

  Instructions

  1. Heat 1 tablespoon of Tuscan Herb Infused Olive Oil in a heavy 5-quart or larger stockpot over medium-high heat.
  2. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for another minute.
  3. Pour in the white wine and cook until it has reduced by half.
  4. Add the stock, roasted red peppers, tomato puree, torn basil leaves, and oregano. Reduce the heat to medium and simmer for 20 minutes.
  5. Remove the pot from the heat. Carefully blend the hot soup with an immersion blender until smooth and creamy.
  6. Stir in the heavy cream and Romano cheese. Season with sea salt and freshly ground black pepper to taste.
  7. Ladle the soup into individual bowls. Drizzle each serving with approximately 1 teaspoon of Tuscan Herb Infused Olive Oil and garnish with a fresh basil sprig.

Serve immediately.

Featured product: Tuscan Herb Infused Olive Oil