Another Tomato and Garlic Bread Soup

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!

• Ready In: 1 hr 30 mins
• Serves: 10

Ingredients

• 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

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.