Ingredients
2 lb. cherry tomatoes
8 - 10 whole garlic cloves
1 med. diced onion
oil to coat pan
1 tsp blk pepper
1 tsp dry oregano
1/4 C packed fresh basil
1 C packed fresh spinach
3/4 C white wine
16 oz can crushed tomatoes
32 oz. box low sodium chicken broth
1/4 to 1/2 C heavy cream
1 Tbs. per bowl shredded Asiago cheese
(for garnish)
Preparation
Toss the tomatoes and garlic in a little oil, place in roasting pan and put in 400 degree oven. Toss a few times until well caramelized (brown-not black). Remove from oven and deglaze the pan with a little water. Place oil in soup pot to coat bottom. Heat on med-high heat, onions and saute until lightly caramelized. Add pepper, oregano, basil and spinach. Cook until spinach is wilted (4-5 Min). Add wine, stir and cook until wine has evaporated. Add roasted tomatoes and garlic. Add crushed tomatoes. Reduce heat and cover; stir occasionally, about 15 - 20 min. Remove from heat. Using had held blender, process until smooth. (If using countertop blender, let cool a little before blending). Return soup to stove on low and add cream and salt to taste. Ladle into bowls and top with Asiago cheese.
