Cream of Roasted Pepper & Tomato Soup With Tuscan Herb Olive Oil – Amphora Nueva Berkeley

Ingredients

• 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 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
• 1/2 cup grated Romano Cheese
• 1 cup heavy cream
• sea salt and fresh ground pepper to taste