Here is an EZPZ recipe perfect for a cool and rainy Hump Day! Spice up your usual tomato soup recipe with this new twist from Abingdon Olive Oil Company!
Ingredients
- 2 – 28 oz. cans tomato puree
- ½ cup white wine
- 2 cups chicken or vegetable stock
- 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
- 3 tablespoons AOOC Tuscan Herb Olive Oil
- 1 medium yellow onion, finely diced
- 4 large cloves garlic, minced
- 1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
- 1 teaspoon dried oregano
- ½ cup grated Romano Cheese
- 1 cup heavy cream
- sea salt and fresh ground pepper to taste
Directions
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In a medium (5+ quart) heavy stock pot, heat one tablespoon of AOOC Tuscan Herb Olive Oil over medium-high heat.
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Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute.
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Add the white wine and reduce by half.
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Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot.
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Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat.
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Using an immersion blender, puree the hot soup until smooth and creamy in consistency.
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Add the heavy cream and Romano Cheese and stir to combine.
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Adjust seasoning with salt and pepper to taste.
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Serve individual bowls of soup drizzled with approximately one teaspoon of AOOC Tuscan Herb Olive Oil and a sprig of basil.
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Serve immediately.
Serves 4-6
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