The herbal flavours of the Tuscan Herb Olive Oil marry perfectly with the tomato and red peppers.
In a medium heavy stock pot, heat one tablespoon of Della Terra Tuscan Herb Olive Oil over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté for another minute. Add white wine and reduce by half.
Add stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower heat to medium and simmer 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add heavy cream and Romano Cheese. Stir to combine. Adjust seasoning with salt and pepper to taste. Serve individual bowls of soup drizzled with approximately one teaspoon of Della Terra Tuscan Herb Olive Oil and a sprig of basil.
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