- 2 ct. #10 can, peeled whole tomatoes
- 2 c. Julienne Sun-dried tomatoes
- 2 tsp. Minced Garlic
- 1/4 c. Olive Oil
- 10 ct. Large guajillo chiles, stems removed and chopped
- 2 c. White Wine
- 2 tbs. Salt
- 1 tbs. Cumin
- 1 qt. Chicken Broth
- 1 qt. Heavy Cream
- 1 lbs. Smoked Bacon
In a large stockpot, heat the olive oil on high until hot. Add the garlic, chopped guajillo peppers and the sun-dried tomatoes to the oil and cook for just a few moments to release the flavors. Reduce the heat to medium, add the wine and chicken broth. Cook out the alcohol for 5 minutes. Add the whole peeled tomatoes, with the liquid from the can as well and season it. Cook for one hour, stirring occasionally.
Meanwhile, dice the bacon and place it into a large skillet. Render the bacon fat on medium to low heat, stirring frequently. Cook until crispy for about 15-20 minutes. When finished, blend the soup until smooth and add in the heavy cream.
Garnish with green onion and Mascarpone Cheese.