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

  1. 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. 
  2. 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. 
  3. 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!
Comfort FoodBigfoot Web