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

  • 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 Bella Nonnas Tuscan Herb 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
Cooking Instructions:
  • Over medium-high heat, in a medium heavy stock pot (5+ quart), heat one tablespoon of Bella Nonnas Tuscan Herb Olive Oil.
  • Add the onion and saute until translucent, for about 3 minutes.
  • Add the garlic and saute 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 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 with approximately one teaspoon of Bella Nonnas Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.

Cooking Time : 20-25 Min
Servings : 4-6

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