Cream of Roasted Pepper & Tomato Soup With Tuscan Herb Olive Oil

2 - 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 lg red bell peppers, roasted, seeded, peeled & chopped (can also use 1 jar roasted red peppers, drained & chopped)
3 tablespoons Olive’s Oil Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 teaspoon dried oregano
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1/2 cup grated Romano Cheese
1 cup heavy cream
Sea salt & fresh ground pepper to taste

In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over med-high heat. Add onion & saute until translucent - about 3 minutes. Add garlic & saute one more minute. Add white wine & reduce by half.

Add chicken stock, roasted peppers, tomato puree, basil leaves & oregano. Lower heat to medium & simmer 20 minutes. Remove from heat & using an immersion blender, puree hot soup until smooth & creamy. Add heavy cream & Romano Cheese -  stir to combine. Adjust seasoning with salt & pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil & a sprig of basil. Enjoy immediately—serves 4 to 6