This recipe is courtesy of Chef Lynn from Green Planet Foods
Needed for this Recipe:
4 tbsp (60 ml) Tuscan Herb Olive Oil
2 tbsp (30 ml) Basil Olive Oil
3 large sweet onions, peeled and roughly chopped
6 cloves fresh garlic, minced
2 medium roasted red peppers
4 cups strained tomatoes
4 cups chicken broth
4 oz (125 g) best mozzarella or bocconcini
Salt and freshly ground pepper to taste
Black Mission Fig Balsamic for drizzling
In a 6 litre saucepan with a cover, heat Tuscan Herb Olive Oil on medium high and add the chopped onions and minced garlic. Turn down the heat and sauté until onions are translucent. Add chicken broth and cook for 15 minutes. Add the roasted peppers and strained tomatoes and continue to simmer for 15 minutes. Remove from heat, add the mozzarella and using a hand blender, process until smooth. Add salt and pepper to taste.
Ladle into serving dishes and drizzle lightly with the balsamic vinegar. Serve with bruschetta and a salad for a light and satisfying meal.