ROASTED TOMATO, SPINACH & ASIAGO SOUP
cherry tomatoes 2 baskets or 2 lbs.
garlic cloves (whole) 8-10
diced onion (yellow) 1 med to large
oil to coat the pan (canola, soybean or salad)
black pepper 1 tsp
dry oregano 1 tsp
fresh basil 1/4 cup packed
fresh spinach 1 cup packed
white wine 3/4 cup
crushed tomatoes 16 oz can
low sodium chicken broth 32 oz box
heavy cream 1/4 to 1/2 cup--up to you--helps cut acidity
salt to taste
shredded Asiago cheese garnish the top--1 tbs per bowl
- Toss the tomatoes and garlic in a little oil, place in roasting pan and place in oven @ 400 degrees (convection oven if possible). Toss a few times until well caramelized (brown not black). Remove from oven and deglaze the pan with a little water to release the flavors from the bottom of the pan.
- Place oil in your soup pot to coat the bottom. On a medium-high heat add onions and sauté, stirring frequently until lightly caramelized. Add pepper, oregano, basil, and spinach. Cook until the spinach is wilted (about 4-5 minutes). Add white wine, stir and cook until the wine has evaporated. Add roasted tomatoes and garlic. Add crushed tomatoes. Reduce heat and cover; stir occasionally, about 15-20 minutes. Remove from heat. Using hand-held food processor, process until smooth. If using a standard blender, allow soup to cool a bit as counter top blenders and hot liquids don't go well together.
- Return soup to the stove on low and add heavy cream and salt to taste. Bowl it up with a generous sprinkle of Asiago cheese. Great with a grilled cheese, a nice first course or with a tossed salad for a light supper. Great on pasta as well. Enjoy!