Tuscan Herb Soup
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Author:
The Old World Olive Co
Ingredients
- 3 Tbsp. OWOC Tuscan Herb EVOO
- 2 28 oz. cans tomato puree
- ½ cup white wine
- 2 cups chicken or vegetable stock
- 1 jar of roasted red peppers, drained and chopped
- 1 medium yellow onion, finely diced
- 4 large cloves garlic, minced
- 1 bunch fresh basil leaves washed, dried and torn
- 1 tsp. dried oregano
- ½ cup grated Romano cheese
- 1 cup heavy cream
- Sea salt and freshly ground pepper to taste
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Directions
- In a medium (5+ quart) heavy stock pot, heat one tablespoon of EVOO over medium-high heat.
- Add the onion and sauté until translucent, for about three minutes.
- Add the garlic and sauté 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.
- Reduce heat to medium and simmer for 20 minutes.
- Remove from heat.
- Puree hot soup until smooth and creamy.
- Add heavy cream and Romano cheese, stir.
