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Tomato and Roasted Red Pepper Soup with Truffle Oil

serves 4
Prep 5 min. Cook 30 min.

3 roasted red peppers
2 tablespoons Planeta Extra Virgin Olive Oil DOP
2 1/2 boxes Mutti Chopped Tomatoes, drained
1 teaspoon Jalapeno Powder
1 garlic clove
2 cups Organic Vegetable Broth
Sale di Cervia Sea Salt

For garnish:
Truffle Oil (black or white)
San Giacomo Balsamic Vinegar

Follow recipes for roasting red peppers or simply use the jarred roasted red peppers. Chop them.

Cook the peppers, garlic, Jalapeno Powder, Cervia Salt in heated up Planeta Olive Oil for 2-3 min. Add the drained Mutti Tomatoes and cook on medium heat for 10 min. more. Add the Organic Vegetable Broth and cook 5 min. more. Puree the mixture in a blender until smooth, and simmer for 15 more minutes.

Serve in small cups or soup bowls. garnish each portion with 1-2 drops of Truffle Oil, 4-6 drops of the San Giacomo Balsamic Vinegar, a teaspoon of cream, and 1/2 teaspoon of chives.

Products suggested for this recipe:

Truffle Infused Oils
A few drops of these truffles is all it takes to elevate your appetiser or pasta or risotto to a whole other dimension of flavor and aroma.
From $9.95

More Details
EVO Planeta from Sicily 500 ml
This oil has a wonderful green color and a fresh bouquet of herbs, citrus fruit, artichokes and tomatoes.
From $6.25

Add EVO Planeta from Sicily 500 ml to Cart