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!
- 8 cups Italian bread, cut into 1-inch cubes (1 loaf)
- 1⁄4 cup olive oil
- 1⁄4 teaspoon fresh ground pepper
- 1 1⁄4 lbs medium red onions, sliced 1/4-inch thick (About 3 onions)
- 8 ounces medium carrots, peeled and quartered lengthwise (About 5)
- 15 garlic cloves
- 1⁄2 teaspoon salt
- 5 cups marinara sauce
- 29 ounces low sodium chicken broth (2 14 1/2-ounce cans)
- 1 1⁄4 cups hearty italian red wine, such as Chianti or 1 1⁄4 cups sangiovese wine
- MAKE THE CROUTONS:.
- Heat oven to 450ºF.
- Toss the bread cubes with 2 tablespoons olive oil and the pepper in a large bowl.
- Spread the bread, in a single layer, on a baking pan and toast in the oven until golden -- about 6 minutes & set aside.
- MAKE THE SOUP:.
- Gently toss the onions, carrots, garlic, remaining olive oil, and salt together in the bowl.
- 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.
- Transfer the roasted vegetables to the bowl of a food processor fitted with a metal blade and pulse until finely chopped.
- Combine the marinara sauce, chicken broth, and wine in a large saucepan over medium heat and bring to a boil.
- Reduce heat to medium-low and let the soup simmer for 5 minutes.
- Add chopped vegetables, increase heat to medium, and continue to simmer for 20 minutes.
- Stir in half of the croutons and cook for 5 more minutes. (The soup will become thickened.)
- Place soup in warmed bowls and garnish with reserved croutons.
- Serve immediately.