Tuscan Herb Roasted Red Pepper & Tomato Soup

• 2-28 oz cans of tomato puree
• 1/2 c white wine
• 2 c chicken stock
• 2 roasted red peppers
• 3 tbs Tuscan Herb Olive Oil
• 1 med, finely diced onion
• 4 large cloves minced garlic
• 1 bunch fresh basil
• 1 tsp dried oregano
• 1/2 c grated Romano Cheese
• 1 c heavy cream

In a med. heavy stock pot, heat 1 tbs. of Tuscan Herb Olive Oil over med. high heat. Add onion & sauté until translucent (about 3 min.). Add garlic & sauté for 1 min. Add the white wine & reduce by half.  Add stock, roasted peppers, puree, basil leaves & oregano. Lower heat to med. and simmer for 20 min. Remove from heat. Using a blender, puree soup in small batches until smooth & creamy. Add heavy cream & cheese. Stir to combine. Season with salt & pepper and garnish with basil & drizzle of Tuscan Herb Olive Oil.

Vine & Olive