Cream of Roasted Pepper & Tomato Soup
Creamy homemade soup made easy in the comfort of your own kitchen.
Comfort food at its best. Our best-selling Herbes de Provence Olive Oil adds additional flavor to this soup. A perfect pairing with grilled cheese.
Cooking Time: 30 Min Servings: 4-6
Ingredients:
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2 - 28 oz. cans tomato puree
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½ cup white wine
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2 cups chicken or vegetable stock
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2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
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3 tablespoons The Olive Scene Herbes de Provence Olive Oil
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1 medium yellow onion, finely diced
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4 large cloves garlic, minced
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1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
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½ teaspoon dried oregano
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½ cup grated Romano Cheese
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1 cup heavy cream
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sea salt and fresh ground pepper to taste
Directions:
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In a medium (5+ qt) heavy stock pot, heat one tablespoon of Herbes de Provence Olive Oil over medium-high heat.
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Add the onion and saute until translucent, for about 3 minutes.
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Add the garlic and saute for another minute.
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Add the white wine and reduce by half.
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Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot.
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Lower the heat to medium and simmer for 20 minutes.
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Remove the pot from heat.
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Using an immersion blender, puree the hot soup until smooth and creamy in consistency.
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Add the heavy cream and Romano Cheese and stir to combine.
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Adjust seasoning with salt and pepper to taste.
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Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil.
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Serve immediately.
This soup is fabulous when using Tuscan Herb, or spicy when using Harissa Oil.