Cream of Roasted Red Pepper & Tomato Soup


  • 2 28oz cans tomato puree
  • 1/2 cup white wine
  • 2 cups chicken or vegetable stock
  • 2 large red peppers roasted, peeled, seeded & chopped
  • 3 tbsp Glasses & Grapes Italian Herb Extra Virgin Olive Oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 bunch fresh basil leaves washed & torn
  • 1 tsp dried oregano
  • 1/2 cup romano cheese grated
  • 1 cup heavy cream
  • Sea salt or pepper, to taste


In a medium (5+ quart) heavy stock pot, heat one tablespoon of Italian 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 white wine and reduce by half.

Add the chicken or vegetable 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 Italian Herb Olive Oil and a sprig of basil.