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Salad & Soup Recipes

Cream of Roasted Pepper Tomato Soup


2 cans     Tomato Puree, 28oz

1/2 cup    White Wine 

2 cups      Chicken Stock  (substitute vegetable stock if preferred) 

2 large     Red Bell Peppers, roasted, seeded, peeled and chopped

3 TBSP    Tuscan Herb Infused Olive Oil

1 med      Yellow Onion, finely diced

4 cloves    Garlic, minced

1 bunch     Fresh Basil, washed, dried, & torn (reserve 6 small sprigs for garnish)

1 tsp          Dried Oregano

1/2 cup      Parmesan Cheese, grated 

1 cup         Heavy Cream 

To Taste     Kosher Salt

To Taste     Freshly Ground Black Pepper 



In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat.   Saute onion for about 3 minutes, until translucent. Add garlic and saute for another minute. 

Add the white wine and reduce liquid by half.  Add chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot.   Lower heat and simmer for 20 minutes.  

Remove the pot from heat.  Using an immersion blender, puree the hot soup until smooth and creamy in consistency.  Stir in heavy cream and Parmesan.  Adjust salt nd pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil.  Serves 4-6


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