by Nuvo Olive OIl


Tool: Baking sheet, large pot, Immersion blender

Tips: Read the entire recipe first.

  • 5 Ibs. fresh Roma tomatoes
  • 1 large can Roma tomatoes
  • 1 onion chopped
  • 2 cloves garlic, chopped
  • Pinch of red pepper flakes
  • 16 oz. vegetable broth
  • Large bunch of basil, chopped
  • Extra virgin olive oil
  • Salt and pepper

Prep & Cook:
Cut the tomatoes in half, season with salt and pepper and place the tomatoes on a baking sheet covered with foil and drizzle with olive oil. Roast the tomatoes in a 425° oven for 40 minutes.

In the meantime, place olive oil in a large pot over medium heat and cook the onion until opaque. Add the garlic and red pepper flakes and stir for a minute. Add the vegetable broth, the roasted tomatoes including any drippings to the pan and stir. Add the canned tomatoes, with juices and cook for a few minutes. Add the basil, stir and simmer the soup for 35 minutes uncovered.

Using an immersion blender, blend the soup.

Serve with a loaf of bread for sopping up the soup and a nice bottle of Shiraz.

Nuvo Olive OIl
Nuvo Olive OIl


Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.

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