Creamy Tomato Soup with Canned Tomatoes

Step 1

In a 3-5 quart dutch oven, saute onion in butter on medium until translucent for about 5 minutes. Add garlic and saute for about 30 seconds until you can smell it.

Step 2

Add the white wine and cook until the wine has reduced in half, about 3-5 minutes.

Step 3

Meanwhile, puree tomatoes to desired consistency or if using, tomato puree skip this step.

Step 4

Add tomatoes, salt and pepper to wine mixture and cook for 15 minutes. Can be made to this point and refrigerated for up to 24 hours.

Step 5

If bringing from the refrigerator, heat until warm and slowly add the cream, stirring as you add it. Once completely heated, correct for seasoning and stir in the basil right before serving.

Step 6

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.Using a tablespoon, lightly and evenly sprinkle cheese in a 3” circle on the parchment paper. You should get 3 circles across.Make sure the cheese isn’t piled or clumped together but loosely spread. It’s ok if there are small holes.

Step 7

Once you have filled up the cookie sheet, bake the crisps for 5 minutes checking at around the 3 minute mark. You want the edges to be a golden brown.

Step 8

Cool for about 1 minute and while they’re cooling, get a butter knife or long metal icing spatula and a rolling pin.

Step 9

One at at time, gently slide the knife or spatula under the crisp and lift it off the parchment paper and lay it over the rolling pin so that it bends to the shape of the rolling pin. (My rolling pin is approximately 2” in diameter so if yours is bigger, make your crisps bigger.)

Step 10

Let the crisps set for a minute or so and remove to a cooling rack until they harden. Repeat with all the crisps. You can line your rolling pin with a few at a time.