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Cream of Roasted Pepper Tomato Soup


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.  

Serves 4-6.


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