214 1/2 ounce cansFire Roasted Tomatoesdiced or while, undrained
1teaspoonNew Mexico Red Chile Powder
1/2teaspoon white pepper
1/2cuphalf and half
Prepare a mire poix of vegetables using diced onion, carrot and celery. Heat a Dutch oven over medium high heat and add butter. When butter has melted and the bubbles are starting to diminish, add mire poix and cook until tender. About 5 minutes. Deglaze with white wine. Cook and stir for about 1 minute.
Turn heat down to medium low. Add undrained canned tomatoes and cook until tomatoes start to break down. About 10 minutes. I always help them by smashing with the back of a fork or a potato masher.
Add in oregano, chile powder, broth, white pepper and sugar. Stir and then heat for a couple of minutes until flavors are blended.
Add in half and half and leave on heat until blended and hot. With an emersion blender, blend all ingredients until smooth. Stir in the sherry vinegar. Ladle into bowls and top with some grated cheese. Serve immediately.