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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Topped with buttery fresh-baked croutons, here is a tomato soup that is anything but ordinary. Ingredients:
2 tablespoons olive oil |
1 onion, thinly sliced |
3 to 4 tablespoons garlic, chopped |
1 cup celery, chopped |
1/2 cup carrot, peeled and cut into 2-inch sticks |
1 (28-oz.) can crushed tomatoes |
2 1/2 cups vegetable broth |
2 teaspoons dried basil |
1 teaspoon dried thyme |
1 loaf day-old bread, crusts removed |
1/2 cup butter, melted |
1 tablespoon italian seasoning |
Directions:
1. Heat oil in a Dutch oven over medium heat; add onion and garlic and sauté until onion is translucent. Add celery and carrot; cook 5 more minutes. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until thickened. Ladle soup into 4 bowls; top each serving evenly with Italian Croutons.
2. Italian Croutons:
3. Cube bread and place in a large plastic zipping bag; set aside. Combine butter and seasoning; pour over bread. Mix well; arrange bread cubes on an ungreased baking sheet. Bake at 425° for 10 minutes; turn bread cubes and bake 5 more minutes.
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