Roasted Tomato Soup with Red Wine

Roasted Tomato Soup with Red Wine
Originally uploaded by c3howe

- 1 28 oz. can of Italian peeled whole tomatoes
- 3 cloves of garlic, halved
- 1/4 cup of red wine (I used Bridlewood Syrah)
- 2 TBS butter
- 1 onion, diced
- 2 carrots, diced
- 1 cup chicken stock
- 1/2 cup heavy cream
- ricotta salata cheese

1. Strain tomatoes from its juice and reserve juice for later.
2. Place whole tomatoes in a baking dish with garlic and wine. Roast at 375 degrees for 20 mins.
3. Sautee onion and carrots in butter until tender. Add stock, tomatoes and the juice into the pot.
4. Use an immersion blender to puree soup until there are no longer any vegetable chunks left.
5. Season soup with salt and pepper to taste and stir in cream.
6. Top your bowl of soup with shaved ricotta salata!

I served my soup with creamy corn empanadas, perfect for dipping!