Cream of Roasted Pepper & Tomato Soup With Tuscan Herb Olive Oil

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Tuscan Herb Infused Olive Oil


• 2 – 28 oz. cans tomato puree

• ½ 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

• ½ 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 *