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Yields6 Servings
 3 tbsp VSOP Organic Tuscan Herb Extra Virgin Olive Oil
 1 medium Yellow Onion, finely diced
 4 cloves Garlic, minced
 ½ cup White Wine
 2 cups Chicken Stock, or vegetable stock
 2 large Red Bell Pepper, roasted, seeded, peeled, & chopped or one jar of roasted red peppers drained & chopped
 2 cans Tomato Puree, 28 ounce cans
 1 bunch Fresh Basil, washed, dried & torn, reserving 6 small sprigs for garnish
 1 tsp Dried Oregano
 1 cup Heavy Cream
 ½ cup Pecorino Romano Cheese, grated
 1 pinch Fine Sea Salt
  Fresh Cracked Black Pepper, to taste
1

In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb EVOO 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.

2

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.

3

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.

4

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb EVOO and a sprig of basil. Serve immediately.Serves 4-6.

Ingredients

 3 tbsp VSOP Organic Tuscan Herb Extra Virgin Olive Oil
 1 medium Yellow Onion, finely diced
 4 cloves Garlic, minced
 ½ cup White Wine
 2 cups Chicken Stock, or vegetable stock
 2 large Red Bell Pepper, roasted, seeded, peeled, & chopped or one jar of roasted red peppers drained & chopped
 2 cans Tomato Puree, 28 ounce cans
 1 bunch Fresh Basil, washed, dried & torn, reserving 6 small sprigs for garnish
 1 tsp Dried Oregano
 1 cup Heavy Cream
 ½ cup Pecorino Romano Cheese, grated
 1 pinch Fine Sea Salt
  Fresh Cracked Black Pepper, to taste

Directions

1

In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb EVOO 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.

2

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.

3

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.

4

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb EVOO and a sprig of basil. Serve immediately.Serves 4-6.

Cream Of Roasted Pepper & Tomato Soup

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