Cream of Roasted Pepper & Tomato Soup
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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- 2 28 oz tomato puree canned
- 1/2 cup Redstone 18 Year Traditional Balsamic
- 2 cup chicken stock
- 2 large red bell peppers roasted, seeded, peeled and shopped or one jar
- 3 tbsp Redstone Tuscan Herb Olive Oi
- 1 med Onion yellow, finely diced
- 4 large garlic cloves, minced
- 1 bunch basil fresh, washed, dried, torn
Ingredients
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Instructions
- In a medium (5+ quart) heavy stock pot, heat one tablespoon of Redstone 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 Redstone Traditional Balsamic 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 Redstone Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
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