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  • All Year
  • 1 hour
  • Serves 4-6

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Tuscan Herb Olive Oil

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French Garden Sea Salt

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Cream of Roasted Pepper & Tomato Soup

Cream of roasted red peppers and tomatoes with Tuscan Herb Olive Oil.

Ingredients

  • 3 T Tuscan Herb Infused Olive Oil
  • 1 yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 c white wine
  • 2 red bell peppers, seeded, roasted, peeled & chopped (or 1 jar roasted red peppers, drained & chopped)
  • 2 c chicken stock
  • 2 cans tomato purée (28 oz each)
  • 1 bunch fresh basil, washed, dried & torn (reserve small sprigs for garnish)
  • 1 t dried oregano
  • 1 c heavy cream
  • 1/2 c grated romano cheese
  • French Garden Sea Salt
  • fresh ground pepper

Directions

  • 1. In a heavy stockpot, heat 1 T olive oil over medium-high heat. Add onion and sauté (3 minutes). Add garlic and sauté (1 minute).
  • 2. Add white wine and reduce by half. Add roasted peppers, chicken stock, tomato purée, basil and oregano. Simmer on medium for 20 minutes then remove from heat.
  • 3. Purée until smooth and creamy using an immersion blender. Add heavy cream and cheese; Stir. Add salt & pepper to taste. Serve in individual bowls with a drizzle of olive oil and a sprig of basil.

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Cream of Roasted Pepper & Tomato Soup

  • All Year
  • 1 hour
  • Serves 4-6

Cream of roasted red peppers and tomatoes with Tuscan Herb Olive Oil.

Ingredients

  • 3 T Tuscan Herb Infused Olive Oil
  • 1 yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 c white wine
  • 2 red bell peppers, seeded, roasted, peeled & chopped (or 1 jar roasted red peppers, drained & chopped)
  • 2 c chicken stock
  • 2 cans tomato purée (28 oz each)
  • 1 bunch fresh basil, washed, dried & torn (reserve small sprigs for garnish)
  • 1 t dried oregano
  • 1 c heavy cream
  • 1/2 c grated romano cheese
  • French Garden Sea Salt
  • fresh ground pepper

Directions

  • 1. In a heavy stockpot, heat 1 T olive oil over medium-high heat. Add onion and sauté (3 minutes). Add garlic and sauté (1 minute).
  • 2. Add white wine and reduce by half. Add roasted peppers, chicken stock, tomato purée, basil and oregano. Simmer on medium for 20 minutes then remove from heat.
  • 3. Purée until smooth and creamy using an immersion blender. Add heavy cream and cheese; Stir. Add salt & pepper to taste. Serve in individual bowls with a drizzle of olive oil and a sprig of basil.