Another Tomato and Garlic Bread Soup

• 8 cups Italian bread, cut into 1-inch cubes (1 loaf)
• 14 cup olive oil
• 14 teaspoon fresh ground pepper
• 1 14 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
• 12 teaspoon salt
• 5 cups marinara sauce
• 29 ounces low sodium chicken broth (2 14 1/2-ounce cans)
• 1 14 cups hearty italian red wine, such as Chianti or 1 14 cups sangiovese wine

1. MAKE THE CROUTONS:.
2. Heat oven to 450 degrees F.
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.
13. (The soup will become thickened.)
14. Place soup in warmed bowls and garnish with reserved croutons.
15. Serve immediately.

italian bread, olive oil, ground pepper, red onions, carrots, garlic, salt, marinara sauce, chicken broth, hearty italian red wine

Taken from www.food.com/recipe/another-tomato-and-garlic-bread-soup-282223 (may not work)