Black Truffle Oil On Roasted Red Pepper And Tomato Soup

With Black Truffle Oil simply have Cozy, comfort food. Ever better, quick and easy cozy, comfort food! My roasted red pepper tomato soup is smoky, savory, sweet, creamy, and down right addictive with full of truffle aroma. Also, it will have dinner on the table in no time. Bonus!


  • 2 tbsp unsalted butter
  • Black truffle salt
  • 1 medium carrot, peeled and diced
  • 2 medium shallots, diced
  • 1 clove garlic, minced
  • 1 tbsp tomato paste
  • 2 cans fire roasted tomatoes
  • 1 roasted red pepper
  • 2 cups vegetable stock, low or no sodium
  • 1 sprig fresh rosemary
  • 1/3 cup heavy cream
  • 1/4 cup sliced fresh basil leaves

Fried Croutons

  • 10CC Black Truffle Oil – Profine Food Stores
  • 2 tbs cooking oil
  • 3 cups rustic bread
  • White Truffle Salt


  • Melt butter in a large pot on medium low. Add the carrots and shallots and a pinch of black truffle salt. Saute until soft and browned, about 10 minutes.
  • Add the garlic and saute for about 30 seconds.
  • Add the tomato paste and saute for 1-2 minutes, moving it around all the time. It should get a little dark and caramelized.
  • Add the tomatoes, red pepper, stock, and rosemary. Bring to a boil, then reduce it down to low heat. Simmer for 15 minutes. Discard the rosemary sprig.
  • Transfer the soup to a blender and puree in two batches. Return the soup to the pot and bring back to a simmer.
  • Serve with cream (for people to swirl into their bowls), sliced basil, and fried croutons.

Fried Croutons

  • Make the croutons while the soup is simmering.
  • Heat the oil in a large saute pan over medium low heat.
  • When the oil is hot, add the bread and fry, moving the bread around frequently, until the bread is crisp and golden brown on all sides. 
  • Remove the croutons to a plate and sprinkle them with white truffle salt also drizzle all of your Black Truffle oil on top .

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