A delicious adaptation of a soup that we came across on our trek through Italy. Buon appetito!


2 – lg. (28 oz) cans tomato puree
4 T SOOC Oregano White Balsamic
2 T water
2 C chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped
(or a jar of store-bought, about 1 cup, drained)
4 T SOOC Tuscan Herb Olive Oil
1 medium sweet onion, finely diced
4 cloves garlic, mashed & minced
1 bunch fresh basil leaves torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 c grated Romano Cheese
1 C heavy cream
sea salt and fresh ground pepper to taste


In a stock pot, heat 2 T Tuscan Herb Olive Oil over medium-high heat. Add the onion and sauté until translucent, about 3 minutes. Add garlic and sauté for a minute. Add Oregano White Balsamic & 2 T water and simmer until reduced by half.
Add stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Simmer for 20 minutes.
Remove the pot from heat. Using an immersion blender, (or by batches in a food processor) puree the hot soup. 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 Tuscan Herb Olive Oil and a sprig of basil.