Crema Di Pomodoro (cream of tomato soup)

 Ingredients:

About 1 loaf of Italian or French bread
2 carrots
2 celery ribs
1 medium onion
3 garlic cloves
3 Tablespoons of olive oil
1 cup dry white wine
4 1/2 cups of canned crushed tomatoes in puree
1/2 teaspoon of dried oregano, crumbled
3-4 cups water
1 cup heavy cream
1 cup sour cream

Directions:

Preheat oven to 350

cut enough bread into 3/4 inch cubes to measure about 3 cups and arrange in one layer in a shallow baking pan. toast bread in middle of oven until golden and crisp, 10 to 15 minutes.

Finely chop carrots, celery, onion and garlic. In a heavy 4-5 quart pan cook chopped vegetables and garlic in oil with salt and pepper to taste over moderately low heat, stirring, until tender but not browned, about 10 minutes. add wine and boil 3 minutes. Add tomatoes, oregano, and 1 cup of water and simmer, uncovered, stirring occasionally, 20 minutes. Remove pan from heat and whisk in heavy cream and sour cream. Cool soup for 10 minutes. In a blender puree soup int aches, transferring as pureed to a large bowl.

Return soup to pan and thin to desired consistency with remaining water. Season soup with salt and pepper and heat over moderate heat, stirring until heated through. Do not let boil.

Serve soup ladled over croutons in large bowls.