Preparation / Directions:
Preheat oven to 350F.
Cut enough bread into 3/4" 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 (10-15 minutes).
Finely chop carrots, celery, onion and garlic. In a heavy 5-quart kettle, 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 water and simmer, uncovered, stirring occasionally, 20 minutes. Remove kettle from heat and whisk in heavy cream and sour cream. Cool soup 10 minutes.
In a blender, puree soup in batches, transferring as pureed to a large bowl. Return soup to kettle 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 with soup ladled over croutons in large bowls.
|
