• 2 tbsp. Gustare Harissa Olive Oil, plus more for drizzling
  • 1 medium yellow onion, diced (approximately 1½ cup)
  • 8 cloves minced garlic
  • ½ cup white wine
  • 3 cup vegetable or chicken stock
  • 2 cubes vegetable bouillon
  • 4 large red bell peppers, seeded, roasted, peeled, and chopped … or 2 jars of  Roasted Red Peppers, drained
  • 2, 28-oz. cans tomato puree
  • 1 bunch (2½-oz. pack) fresh basil leaves, roughly chopped
  • 3½ tsp. dried oregano
  • 1½ tsp. dried basil
  • 1½ tbsp. granulated sugar
  • 2 tbsp. salt
  • ¾ tsp. pepper
  • 1 cup fresh grated Romano cheese
  • 2 cup half & half



Heat 2 tbsp. Harissa olive oil over medium high heat and sauté onion until transparent, approximately 3 minutes. Add garlic and sauté an additional minute or so.


Add wine and reduce by half.


Add stock, bouillon, roasted peppers, tomato puree, fresh basil, and remaining seasonings and simmer 20-30 minutes.


Remove from heat and puree soup until smooth.


Add cheese and half & half, and stir to melt.


To serve, drizzle each serving with Harissa olive oil and garnish with a sprig of basil.


Tuscan Herb, Milanese Gremolata, or Basil olive oils would be excellent options to substitute for Harissa.

Recipe Tags

#Game Day, #Soups

Products Featured In This Recipe