Tomato and Garlic Bread Soup

Country Living



It's such a gray and rainy day here in New York. It makes me want to curl up with a good book and a bowl of soup - which inspired me to share this tasty recipe with you all in the Shine community! Hopefully, it will make your cold days a little warmer.

INGREDIENTS

1 loaf -- (about 8 cups) Italian bread, cut into 1-inch cubes
1/4 cup -- olive oil
1/4 teaspoon -- fresh-ground pepper
3 -- (about 1 1/4 pounds) medium red onions, sliced 1/4-inch thick
6 -- (about 8 ounces) medium carrots, peeled and quartered lengthwise
15 cloves -- garlic
1/2 teaspoon -- salt
5 cups -- marinara sauce
2 cans -- (14 1/2-ounce) low-sodium chicken broth
1 1/4 cups -- hearty Italian red wine, such as Chianti or Sangiovese

DIRECTIONS

1. Make the croutons: Heat oven to 450 degrees F. 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.

2. 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.

3. 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.

4. 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.

5. 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.

For other soup recipes, take a look at our collection of 32 Amazing Soups.


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