Cream of Roasted Pepper & Tomato Soup

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.

2 28 ounce cans 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 of roasted red peppers, drained & chopped)

3 tbsp "Olive the Best" 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 tsp dried oregano

½ cup grated Romano Cheese

1 cup heavy cream

sea salt and fresh ground pepper to taste

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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Cream of Roasted Pepper & Tomato Soup