Cream of Roasted Red Pepper & Tomato Soup
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 228oz cans tomato puree
  • 1/2cup white wine
  • 2cups chicken or vegetable stockuse vegetable stock for vegetarian option
  • 2large red peppersroasted, peeled, seeded & chopped
  • 3tbsp Frescolio Tuscan Herb Infused EVOO
  • 1medium yellow oniondiced
  • 4cloves garlicminced
  • 1bunch fresh basil leaveswashed & torn
  • 1tsp dried oregano
  • 1/2cup romano cheesegrated
  • 1cup heavy cream
  • sea salt
  • pepper, to taste
  1. 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.
  2. 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.
  3. 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: