This Roasted Pepper Tuscan Herb Tomato Soup is rich, comforting, and full of layered flavor. Roasted red peppers bring natural sweetness and a subtle smoky depth, while tomatoes provide bright acidity and classic soup comfort. Tuscan Herb Olive Oil adds savory notes of garlic, herbs, and Mediterranean character that tie everything together beautifully. The result is a smooth, velvety soup with a balance of sweetness, richness, and herbaceous flavor in every spoonful. Roasting the vegetables intensifies their natural flavors, creating a soup that tastes slow-simmered and deeply satisfying. Whether served as a light lunch, paired with crusty bread, or enjoyed on a cold evening, it's a simple recipe that delivers warmth and comfort with every bite.

I N G R E D I E N T S :

• 2 - 28 oz. cans tomato puree
• 1/2 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 Rocky Mountain Olive Oil Tuscan Herb Infused 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
• 1/2 cup grated Romano Cheese 
• 1 cup heavy cream 
• sea salt and fresh ground pepper to taste

I N S T R U C T I O N S :

1. In a medium (5+ quart) heavy stock pot, heat one tablespoon of 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 white wine and reduce by half.
2. Add the 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.
3. Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
   

N U T R I T I O N A L   I N F O :

Estimated per serving: 240 calories • 4g protein • 18g carbs • 17g fat • 380mg sodium

Estimated values may vary based on tomato variety, cream usage, and ingredient brands.

Serves 4-6