|2 Cans||Tomato Puree, 28oz|
|1/2 Cup||White Wine|
|2 Cups||Chicken (or Vegetable) Stock|
|2 Large||Red Bell Peppers, roasted, seeded, peeled, and chopped|
|3 TBSP||Tuscan Herb Infused Olive Oil|
|1 Medium||Yellow Onion, finely diced|
|4 Whole||Garlic Cloves, minced|
|1 Bunch||Fresh Basil, washed, dried, & torn (reserved 6 small sprigs)|
|1 tsp||Dried Oregano|
|1/2 Cup||Parmesan, grated|
|1 Cup||Heavy Whipping Cream|
|To Taste||Kosher Salt & Freshly Ground Black Pepper|
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Infused 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 and pepper to taste.
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Infused Olive Oil and a sprig of basil.