• 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 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, for about 3 minutes.
  • Add the garlic and saute for another minute.
  • Add the white wine and reduce by half.
  • Add the chicken 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.
  • Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
  • Serves 4-6

    Re-posted from the Veronica Foods blog.