• Prep Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings


  • 2 tablespoons butter
  • 1 yellow onion, chopped
  • 1 teaspoon Alessi Garlic PureeAdd
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 3 cups chicken broth, divided
  • 2 12oz jars Alessi Fire Roasted Italian Style Red Peppers, drained and roughly chopped
  • 2 cups heavy cream
  • grated Pecorino Romano, to taste


In a large stock pot, melt butter over medium heat. Add onion and cook until soft and translucent. Add garlic and cook an additional 3 minutes. Season with salt and pepper. Turn off heat and add 2 cups chicken broth and red peppers. Using an immersion blender, blend until smooth. (If you do not have an immersion blender, use a regular blender or food processor to puree the mixture and then return to pot.)

Return heat to medium. Add remaining broth and heavy cream and season again with salt and pepper. Simmer until heated through, being careful not to boil. Serve with grated Romano cheese.