New Year, new wines, New Jersey
With the arrival of the new year, why not resolve to explore the world of New Jersey wines. Yes, New Jersey wines! The state has a very active and successful viticulture with more than 35 wineries, producing an excellent range of wines, from Brut sparkling vintages to sweet fruit dessert wines. Many of the products of New Jersey wineries have garnered medals in various competitions year after year. These wineries are constantly producing new wines. We spotlight three vineyards that have consistently been recognized for their excellence. And we are focus on the newer wines they are producing, each unique and successful. Above, retired wine barrels in the snow at Villa Milagro Vineyards in Finnesville.

 
Comfort food classic: tomato soup
A childhood favorite gets a grown up spin.    

Tasty Tomato Soup with Thyme Croutons

INGREDIENTS
2 (28 oz.) cans San Marzano or other high-quality canned tomatoes in purée*
3 tbsp. extra virgin olive oil
1 small onion
1 small carrot
1 celery rib
3 thyme sprigs
1 bay leaf
2 cups vegetable broth
Pinch sugar
Salt and freshly ground black pepper
½ cup heavy cream

For the croutons:
4 (3/4-inch) slices crusty bread
¼ cup extra virgin olive oil
¼ cup thyme, chopped 
Salt and pepper to taste

PROCEDURE
1 Pour the canned tomatoes and purée into a 5-quart slow cooker that is set on high. If using whole tomatoes, break them up with the back of a wooden spoon. Cover. (Or, pour into a 5-quart Dutch oven. Cover and place over medium-high heat.)
2 While tomatoes heat, finely chop onion, carrot and celery in a food processor.  
3 Heat olive oil in a 2-quart saucepan over medium-high heat. When hot, add onion, carrot, celery, thyme and bay leaf. Lower heat to moderate and cook, stirring occasionally until softened, about 8 minutes.
4 Add to the slow cooker or Dutch oven, along with the pan juices, the vegetable broth and the sugar. Season with salt and pepper to taste. Stir to combine well. Cover the slow cooker and cook for 1 hour on high. Turn down heat to low and continue cooking, stirring occasionally, for 4 hours. (If cooking in a Dutch oven, simmer covered over moderately low heat for about 20 minutes, reduce heat to low, and simmer gently for 1 hour, stirring occasionally and adding more broth if needed.)
5 Meanwhile, remove crusts from bread and cut into cubes. Toss in a large bowl with the ¼ cup olive oil, thyme, and salt and pepper to taste.
6 Spread bread cubes on a baking sheet and toast in a preheated 350° oven for about 10 minutes, turning once so they are golden and crisp on both sides.
7 Let croutons cool before covering. Set aside until ready to use. (Note: these can be made up to two days ahead of time.)
8 Using a slotted spoon, transfer the solids from the soup to the food processor. Remove and discard the thyme and the bay leaf.
9 Process the vegetables with the heavy cream until smooth. Return the purée to the slow cooker or Dutch oven; stir well. Alternatively, process the soup solids without the heavy cream, but add a teaspoon or two to the center of individual bowls when serving.
10 Turn heat setting to high in the slow cooker and allow soup to heat thoroughly, about 10 minutes.  (In the Dutch oven, turn heat to medium, and allow soup to heat through, just a few minutes.)
11 Ladle soup into bowls. Just before serving add a few croutons to bowls. Serve the remaining croutons on the side.
* Note: either whole or diced tomatoes can be used, just be sure they are in purée because the purée is important for the texture as well as the taste of the soup. Some varieties packed with basil, work well in this recipe. 
Yield: about 6 to 8 servings.

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