Ingredients:
- 2 28oz Cans Tomato Puree
- 1/2 Cup White Wine
- 2 Cups Chicken or Vegetable Stock
- 2 Large red bell peppers, roasted and peeled or one jar of roasted peppers, drained and chopped
- 3 tbsp Teaoli Tuscan Olive Oil
- 1 medium yellow onion, finely diced
- 4 large cloves of garlic, minced
- 1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
- 1tsp dried oregano
- 1/2 Cup grated Romano Cheese
- 1 cup heavy cream
Directions:
In a medium (5+quart) heavy stock pot, heat one tablespoon of Tuscan EVOO over medium-high heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for another minute. Add the white wine and reduce by half.
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. Remove the pot from the 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 Olive Oil and a sprig of basil. Serve immediately.