3 Tbsp SOOC Tuscan Herb Infused Olive Oil
1 Yellow Onion, finely diced
4 cloves Garlic, minced
½ cup White Wine
2 Red Bell Peppers, seeded, roasted, peeled, and chopped (or 1 jar roasted Red Peppers, drained and chopped)
2 cups Chicken Stock
2 cans Tomato Purée (28 oz each)
1 bunch fresh Basil, washed, dried, and torn (reserve small sprigs for garnish)
1 tsp dried Oregano
1 cup Heavy Cream
½ cup grated Romano Cheese
SOOC French Garden Sea Salt, to taste
Fresh ground Pepper, to taste
In a heavy stockpot, heat 1 Tbsp Tuscan Herb Infused Olive Oil over medium-high heat. Add onion and sauté (3 minutes). Add garlic and sauté (1 minute).
Add white wine and reduce by half. Add roasted peppers, chicken stock, tomato purée, basil, and oregano. Simmer on medium for 20 minutes then remove from heat.
Purée until smooth and creamy using an immersion blender. Add heavy cream and cheese; Stir. Add French Garden Sea Salt and pepper to taste. Serve in individual bowls with a drizzle of Tuscan Herb Infused Olive Oil and a sprig of basil.