Cream of Roasted Pepper & Tomato Soup with Tuscan Herb Olive Oil
A delicious upgrade to plain old tomato soup - with delicious layered flavors of roasted bell peppers, tomatoes, onions, garlic, basil, and Romano cheese.
Ingredients
- 2 ounces cans tomato puree 28 each
- 1/2 cup white wine
- 2 cups chicken or vegetable stock
- 2 large red bell peppers (roasted seeded, peeled and choppeOR 1 jar of roasted red peppers, drained and chopped
- 3 Tastealotta Tuscan Herb Olive Oil
- 1 medium yellow onion finely diced
- 4 cloves large garlic minced
- 1 leaves bunch fresh basil (washed dried and torn - reserving 6 small sprigs for garnish)
- 1 t . dried oregano
- 1/2 cup grated Romano cheese
- 1 cup heavy cream
- sea salt and freshly ground pepper to taste
Instructions
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In a medium heavy stockpot (5 quart), heat one tablespoon of Tastealotta Tuscan Herb Olive Oil over medium-high heat.
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Add the onion and sauté until translucent, for about 3 minutes. Add the garlic and sauté for another minute.
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Add the white wine and reduce by half.
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Add the stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes.
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Remove the pot from heat. Using an immersion blender, puree the hot soup until the consistency is smooth and creamy.
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Add the heavy cream and Romano cheese - stir to combine.
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Adjust seasoning with salt and pepper to taste.
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Serve individual bowls of soup, each drizzled with approximately 1 teaspoon of Tastealotta Tuscan Herb Olive Oil and a sprig of fresh basil.
Recipe Notes