CREMA DI POMODORO

Steps:

• Preheat oven to 350 degrees.
• Cut enough bread into 3/4" cubes to measure about 3 cups and arrange in one layer on cookie sheet. Toast bread until golden and crisp, 10-15 minutes or more depending on your oven.
• Finely chop carrots, celery, onion and garlic. In a heavy 4 to 5 quart pot, cook the vegetables and garlic in olive 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 pot from heat and whisk in heavy cream and sour cream. Cool soup for 10 minutes.
• In a blender (or immersion blender), puree soup in batches (USE CAUTION WHEN BLENDING HOT LIQUIDS, DON'T FILL TOO FULL) transferring pureed mixture to a large bowl.
• Return soup to pot and thin to desired consistency with remaining water.
• Season 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.