Recipe: Rustic Tomato Soup (with roasted garlic and white wine)

RUSTIC TOMATO SOUP

"Roasted tomatoes give this soup a wonderful, smoky flavor."

2 tablespoons olive oil
1 cup chopped onion
1/2 cup dry white wine
2 cans (28 ounces each) Muir Glen Organic Fire Roasted Crushed Tomatoes
3 cups 1/3 less sodium chicken or vegetable broth
1 bulb roasted garlic,* cloves removed and smashed
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
freshly shaved Parmigiano-Reggiano cheese

In Dutch oven, heat oil over medium-high heat. Add onions and saute until golden (about 10-12 minutes).

Deglaze pan with wine and reduce until almost dry (about 2-4 minutes).

Add tomatoes, broth, smashed garlic, salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, 35-40 minutes.

Add fresh herbs; remove from heat. Transfer to soup bowls. Garnish with shaved cheese.

Tip:
Leftover soup may be refrigerated up to 2 days or frozen up to 1 month. Reheat soup in the microwave or in a saucepan over medium heat until soup reaches 165 F.

*To Roast Garlic:
Select a bulb of garlic; slice off top 1/4. Arrange in center of square of foil; drizzle with 2 teaspoons olive oil. Fold foil around garlic; seal. Bake in a preheated 350 F oven until tender (about 1 hour); cool. May be made up to 2 days ahead; store in refrigerator.

Amount: 8 cups
Source: The Byerly Bag, January 2003