Tomato and roasted red pepper soup with truffle oil

Ingredients:

3 red peppers or jar of roasted red peppers from super market

2 tables poons extra virgin olive oil

2 1/2 boxes Mutti

Chopped Tomatoes, approx 42 oz.

1 tablespoon roasted red chili flakes

1 garlic clove

2 cups chicken stocksalt

For garnish:

La Truffiere Truffle Oil (black or white),

San Giacomo Balsamic Oil,

Chives,

Cream

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

Cook the peppers, garlic, chili flakes salt in heated up olive oil for 2-3 min. Add the drained tomatoes and cook on medium heat for 10 min. more. Add the chicken stock 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 balsamic vinegar, a teaspoon of cream, and 1/2 teaspoon of chives.