2 - 28 oz. cans tomato puree
1/2 c. white wine
2 c. chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained and chopped
3 Tbsp. Tuscan Herb Olive Oil or Pizzaiolo Olive Oil
4 large cloves garlic, minced
1 bunch fresh basil leaves, washed, dried and torn
1 tsp. dried oregano
1/2 c. grated Romano cheese
1 c. 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.