The aroma of Tuscan flavours in a warm bowl of soup satisfies the need of comfort food on a cold day. Alternatively, the soup can be super tasty using your own tomatoes from the garden during growing season rather than cans of tomato puree.
The Romano cheese and heavy cream add the decadence to this flavourful combination.
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat.
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 Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
Ingredients
Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat.
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 Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
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