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
- 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.
- 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.
- 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.
- 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.
- 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.
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)