Another Tomato and Garlic Bread Soup

Total Time
1hr 30mins
Prep 34 mins
Cook 56 mins

Expand your menu with dependable staples from the pantry: marinara sauce, chicken broth, red wine. I found this on Country Living and it seems very workable!

Ingredients Nutrition

Directions

  1. MAKE THE CROUTONS:.
  2. Heat oven to 450ºF.
  3. Toss the bread cubes with 2 tablespoons olive oil and the pepper in a large bowl.
  4. Spread the bread, in a single layer, on a baking pan and toast in the oven until golden -- about 6 minutes & set aside.
  5. MAKE THE SOUP:.
  6. Gently toss the onions, carrots, garlic, remaining olive oil, and salt together in the bowl.
  7. Spread the vegetables, in a single layer, on a baking pan and roast for 10 minutes, turn, and continue to roast until browned -- about 10 more minutes.
  8. Transfer the roasted vegetables to the bowl of a food processor fitted with a metal blade and pulse until finely chopped.
  9. Combine the marinara sauce, chicken broth, and wine in a large saucepan over medium heat and bring to a boil.
  10. Reduce heat to medium-low and let the soup simmer for 5 minutes.
  11. Add chopped vegetables, increase heat to medium, and continue to simmer for 20 minutes.
  12. Stir in half of the croutons and cook for 5 more minutes. (The soup will become thickened.)
  13. Place soup in warmed bowls and garnish with reserved croutons.
  14. Serve immediately.