2- 28 ounce cans tomato puree
1/2 cup of white wine
2 cups of chicken or vegetable stock
2 large red bell peppers, roasted, seeded, pealed & chopped
3 tablespoons of Tuscan Herb EVOO
1 yellow medium onion, finely diced
4 large cloves of garlic, minced
1 bunch of fresh basil leaves washed, dried and torn (reserving 6 small sprigs for garnish)
1 teaspoon of dried oregano
1/2 cup of grated Romano cheese
1 cup of heavy cream
sea salt and fresh ground pepper to taste
In a medium (5 quart) heavy stock pot, heat 1 tablespoon of Tuscan Herb Olive Oil over Medium heat. Add the onion and peppers 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 stock, 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 with 1 tablespoon of Tuscan Herb drizzled on top an a sprig of fresh basil on top. Serve immediately.
recipe from Veronica Foods