Cream of Roasted Red Pepper & Tomato Soup
Cream of Roasted Red Pepper & Tomato Soup
Print Recipe
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Cream of Roasted Red Pepper & Tomato Soup
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Print Recipe
|
| Servings | Prep Time | Cook Time |
| 6servings | 15minutes | 30minutes |
| Servings | Prep Time |
| 6servings | 15minutes |
| Cook Time |
| 30minutes |
Ingredients
- 2 28oz cans tomato puree
- 1/2 cup white wine
- 2 cups chicken or vegetable stock use vegetable stock for vegetarian option
- 2 large red peppers roasted, peeled, seeded & chopped
- 3 tbsp Frescolio Tuscan Herb Infused Olive Oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 bunch fresh basil leaves washed & torn
- 1 tsp dried oregano
- 1/2 cup romano cheese grated
- 1 cup heavy cream
- sea salt
- pepper, to taste
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- 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 or vegetable 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.
Recipe Notes
Check out these helpful tips on how to roast and peel red peppers.
This recipe uses the Tuscan Herb Infused EVOO. You could also try either of the following EVOO for a different taste: