Cream of Roasted Pepper & Tomato Soup With Fresh Organic California Mission Extra Virgin Olive Oil

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 Current Crop Organic California Mission EVO
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

Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of High Polyphenol Organic Cal. Mission Olive Oil over medium-high heat.  Add the onion and sauté until translucent, for about 3 minutes.  Add the garlic and sauté for another minute.  Add the white wine and reduce by half.

Add the chicken 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.  Place the pot back over medium heat.  Add the heavy cream and Romano Cheese and stir to combine.  Cook just until the soup begins to simmer, stirring constantly to ensure that the cheese has melted, and then remove from heat.  Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Organic California Mission Olive Oil and a sprig of basil.  Serve immediately.

Serves 4-6