Cream of Roasted Pepper & Tomato Soup

Print

Cream of roasted red peppers and tomatoes with Tuscan Herb Olive Oil.

Dish Type:

Gluten Free, Nut Free, Soup

Season:

All Year, Fall, Winter

Prep Time:

1 hour

Serves:

4-6

Ingredients

  • 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

Products used: French Garden Sea Salt , Tuscan Herb Olive Oil

Instructions

  • 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.