Rich, flavorful and filling, this recipe is so worth making.


2 - 28 oz. cans crushed tomatoes
1/2 cup white wine 
2 cups chicken or vegetable stock 
2 large red bell peppers, roasted, seeded, peeled and chopped,

    or one jar of roasted red peppers, drained & chopped
3 tablespoons Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn,

    reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano cheese 
1 cup heavy cream 
Sea salt and fresh ground pepper to taste


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, about 3 minutes.  Add the garlic and saute for another minute.  Add the white wine and reduce mixture by half.

Add the chicken stock, roasted peppers, crushed tomatoes, 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.  (You can use a food processor or blender, but only fill the bowl 1/2 so it doesn't fly out.)

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately. 


Servings : 4-6

Cream of Roasted Pepper & Tomato Soup