I made a soup tonight that was good enough for my three year old to eat a bowl!
2 Tbs. unsalted butter
1/2 onion finely chopped
3 garlic cloves minced
1/2 C. dry white wine
30 oz crushed tomatoes (canned or fresh)
4 C. chicken stock
3 sprigs fresh oregano
1/2 C. milk or half and half
In a soup pan melt butter and saute onion and garlic about 6 minutes. Add wine and cook until most of the liquid has evaporated about 1 minute. Add the tomatoes, stock and oregano and bring to a boil. Reduce heat and simmer about 45 minutes. Remove oregano and process in blender as much or as little as you want. I blended all but about a cup of the soup so there were still some small chunks of tomato. Add milk or half and half. You can add more that 1/2 C. if you want it to be creamier. Season with salt and pepper and serve with cheese topped croutons. (recipe below)
Baked Cheese Croutons
1 loaf of focaccia bread cut into 1/2 inch wide slices
3/4 C. grated Gruyere cheese
3 Tbs. grated Parmesan cheese
Preheat oven to 350 degrees. Place sliced bread on a cookie sheet and bake about 10-15 min until slightly golden and dry. Sprinkle bread with cheese mixture and bake 8 more minutes. The bread should be very crunchy. Serve immediately.
This recipe is an alteration of a recipe found in Martha Stewart Living.