Roasted Tomato, Spinach & Asiago Soup

• 2 lb. cherry tomatoes
• 8 - 10 whole garlic cloves
• 1 med. diced onion
• oil to coat pan
• 1 tsp blk pepper
• 1 tsp dry oregano
• 1/4 C packed fresh basil
• 1 C packed fresh spinach
• 3/4 C white wine
• 16 oz can crushed tomatoes
• 32 oz. box low sodium chicken broth
• 1/4 to 1/2 C heavy cream
• 1 Tbs. per bowl shredded Asiago cheese
• (for garnish)

1. Toss the tomatoes and garlic in a little oil, place in roasting pan and put in 400 degree oven. Toss a few times until well caramelized (brown-not black). Remove from oven and deglaze the pan with a little water.
2. Place oil in soup pot to coat bottom. Heat on med-high heat, onions and saute until lightly caramelized. Add pepper, oregano, basil and spinach. Cook until spinach is wilted (4-5 Min). Add wine, stir and cook until wine has evaporated. Add roasted tomatoes and garlic. Add crushed tomatoes. Reduce heat and cover; stir occasionally, about 15 - 20 min. Remove from heat. Using had held blender, process until smooth. (If using countertop blender, let cool a little before blending).
3. Return soup to stove on low and add cream and salt to taste. Ladle into bowls and top with Asiago cheese.

cherry tomatoes, garlic, onion, oil, pepper, oregano, fresh basil, fresh spinach, white wine, tomatoes, chicken broth, heavy cream, cheese

Taken from www.epicurious.com/recipes/member/views/roasted-tomato-spinach-asiago-soup-58393905 (may not work)