Another Tomato and Garlic Bread Soup |
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Prep Time: 34 Minutes Cook Time: 56 Minutes |
Ready In: 90 Minutes Servings: 10 |
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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:
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.
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