Ingredients
2 – 28 oz cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled & chopped, or one jar of roasted red peppers, drained and chopped
3 Tbs Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large garlic cloves, minced
1 bunch fresh basil leaves, torn, reserving 6 small sprigs for garnish
1 tsp dried oregano
1/2 cup grated Romano cheese
1 cup heavy cream
sea salt & fresh ground pepper to taste
Directions:
In a medium (5+ quart) heavy stock pot, heat one Tbs of Tuscan Herb olive oil over med-high heat. Add the onions and sauté until translucent, about 3 minutes. Add garlic and sauté for another minute. Add white wine and reduce by half. Add tomato purée, chicken stock, roasted peppers, basil and oregano to pot. Reduce heat and let simmer 20 minutes.
Using an immersion blender, purée the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano cheese and stir to combine. Adjust seasoning with salt & pepper to taste. Simmer on low 30 minutes. Serve individual bowls of soup drizzled with about one teaspoon of Tuscan Herb olive oil and a sprig of basil.