Cream of Roasted Red Pepper & Tomato Soup with Tuscan Herb Olive Oil

When you can’t beat the autumn (or winter) chill, warm up with this roasted pepper tomato soup, using our popular Tuscan Herb olive oil

Cream of Roasted Red Pepper & Tomato Soup with Tuscan Herb Olive Oil
Serves 4
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 2 - 28 oz. cans tomato puree
  2. 1/2 cup white wine
  3. 2 cups chicken or vegetable stock
  4. 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
  5. 3 tablespoons Tuscan Herb Olive Oil
  6. 1 medium yellow onion, finely diced
  7. 4 large cloves garlic, minced
  8. 1 bunch fresh basil leaves washed, dried, & torn (reserving 6 small sprigs for garnish)
  9. 1 teaspoon dried oregano
  10. 1/2 cup grated Romano cheese
  11. 1 cup heavy cream
  12. sea salt and fresh ground pepper to taste​
Instructions
  1. In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat.
  2. Add the onion and saute until translucent, for about 3 minutes.
  3. Add the garlic and saute for another minute.
  4. Add the white wine and reduce by half.
  5. Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot.
  6. Lower the heat to medium and simmer for 20 minutes.
  7. Remove the pot from heat.
  8. Using an immersion blender, puree the hot soup until smooth and creamy in consistency.
  9. Add the heavy cream and Romano Cheese and stir to combine.
  10. Add salt and pepper to taste.
  11. Drizzle each bowl with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil.
  12. Serve immediately.
The Olive Crush https://www.theolivecrush.com/

Products Used in this Recipe

  • Our Tuscan Herb Olive Oil is an amazing proprietary blend of several herbs including Oregano, Basil, Garlic, and Rosemary. A total of 6 different herbs were selected, and then their essential oils were added in a precise ratio to a very high quality Olive Oil. The result: a superior Bread Dipping and Seasoning Oil that exhibits a superlative balance of fresh herb flavors. This is one our best-sellers!
     
    Tip: Pour it straight from the bottle for bread dipping, and to season grilled or roasted vegetables, meats and potatoes. Drizzle it on, after cooking or grilling to release the maximum amount of flavor. For a quick herb salad dressing, mix it 2 or 3 to one with our Premium White, Sicilian Lemon White, Aceto Balsamico di Modena 4 Leaf or even our Fig Balsamic Vinegar.

Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak

Hold onto summer a bit longer with this delicious, sweet rib-eye steak recipe. Our pomegranate balsamic vinegar and garlic olive oil will make this delicious steak a household favorite!

Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak
Serves 4
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Ingredients
  1. 1/3 cup Pomegranate Balsamic Vinegar
  2. 1/4 cup Garlic Olive Oil
  3. 1 tablespoon Dijon style mustard
  4. 2 teaspoons kosher salt or sea salt
  5. 4 rib-eye steaks
Instructions
  1. Prepare the grill or broiler.
  2. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly.
  3. Slowly drizzle on the olive oil, whisking quickly and continuously. The marinade should become thick and emulsified.
  4. In a sealable container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade.
  5. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
  6. After marinated, grill or broil the steaks.
  7. After cooking, leave the steaks to sit, loosely covered at room temperature for 10 minutes before serving.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • The traditional blend of rich roasted garlic and exquisite olive oil brought to a new level. This EVOO has the essence of fresh garlic added. It is so rich; it tastes like slow roasted garlic and is sure to please all Garlic Lovers! Garlic flavored extra virgin olive oil is an excellent all around choice for cooking.
     
    Tip: Especially flavorful with salad, vegetables, bread, pasta, seafood, chicken, and red meat. Mix with fresh herbs for dipping and wherever a clean light garlic flavor accompanying mild oil is desired.

  • This balsamic lends its deep rich flavors and crisp acidity to create a complex yet excellently balanced dressing and condiment. Research is continually demonstrating the healthy attributes of the pomegranate fruit, and this is the tastiest way to enjoy those benefits.
     
    Tip: The intense sweet-tart flavor of the pomegranate is a perfect match for hearty meats like lamb and duck. Use alone, or whisked together with your favorite oil over a mixed green salad with pomegranate seeds, toasted nuts and feta cheese.

Olive Oil Pumpkin Bars

pumpkinbars
 
Fall is here and pumpkin fever is just beginning! If you’re looking for a tasty, autumn-appropriate treat, try these wonderful pumpkin bars using our Arbequina Olive Oil.

Olive Oil Pumpkin Bars
Yields 20
This pumpkin bar recipe uses olive oil as a healthier alternative to vegetable oils. Top this sweet and spicy cake with a cream cheese frosting and roasted walnuts!
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
For the Bars
  1. 4 eggs
  2. 2 cups sugar
  3. 1 cup Arbequina Extra Virgin Olive Oil
  4. 1 can (15oz) pure pumpkin
  5. 2 cups all-purpose flour
  6. 2 tsp. ground cinnamon
  7. 1/2 tsp. ground cloves
  8. 2 tsp. baking powder
  9. 1 tsp. baking soda
  10. 1 tsp. salt
For the Topping
  1. 1 package (8 oz) cream cheese, softened
  2. 1 cup powdered sugar
  3. 1 cup walnuts pieces (optional)
  4. 2 tbsp. Arbequina Extra Virgin Olive Oil (with walnuts)
  5. 2 tbsp. brown sugar (with walnuts)
  6. dash of ground cinnamon (with walnuts)
  7. dash of salt (with walnuts)
Directions For The Bars
  1. Pre-heat oven to 350°F.
  2. In a large bowl, beat the eggs together with the sugar, Arbequina Extra Virgin Olive Oil, and pumpkin until well combined.
  3. In a separate bowl, combine the flour, cinnamon, cloves, baking powder, baking soda and salt.
  4. Slowly mix-in the dry ingredients with the pumpkin mixture until all ingredients are incorporated then pour the batter into an ungreased 15 x 10 inch baking pan.
  5. Bake at 350°F for about 25 minutes, or until a toothpick inserted into the bars comes out clean. Set aside to cool completely.
Directions For The Topping
  1. If you're not using walnuts skip to the third step. Combine the walnuts, Arbequina Extra Virgin Olive Oil, brown sugar, cinnamon, and salt in a bowl and stir until the walnuts are well coated.
  2. Spread walnuts evenly on a baking sheet and bake at 325°F for about 10 minutes, or until just lightly toasted. Set aside to cool.
  3. Meanwhile, mix together the cream cheese and the powdered sugar and spread on top of the cooled bars. Sprinkling walnuts on top to finish.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe