Cream of Roasted Pepper & Tomato Soup with Tuscan Herb Olive Oil - Vinesation Olive Oil and Vinegar

Ingredients

• 2 28 oz cans of tomato puree
• 1/2 c white wine
• 2 c chicken or vegetable stock
• 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
• 3 tbsp Vinesation 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 tsp dried oregano
• 1/2 c grated Romano Cheese
• 1 c heavy cream
• Sea Salt & fresh group pepper to taste