Tomato and Garlic Bread Soup

1. 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.

2. 2

   Spread the bread, in a single layer, on a baking pan and toast in the oven until golden -- about 6 minutes.

3. 3

   Set aside.

4. 4

   Make the soup: Gently toss the onions, carrots, garlic, remaining olive oil, and salt together in the bowl.

5. 5

   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.

6. 6

   Transfer the roasted vegetables to the bowl of a food processor fitted with a metal blade and pulse until finely chopped.

7. 7

   Combine the marinara sauce, chicken broth, and wine in a large saucepan over medium heat and bring to a boil.

8. 8

   Reduce heat to medium-low and let the soup simmer for 5 minutes.

9. 9

   Add chopped vegetables, increase heat to medium, and continue to simmer for 20 minutes.

10. 10

    Stir in half of the croutons and cook for 5 more minutes.

11. 11

    (The soup will become thickened.)

12. 12

    Place soup in warmed bowls and garnish with reserved croutons.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.