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Tuscan Tomato Soup With Garlic Bread Croutons


  • 1 loaf crusty Italian bread cut into 1” cubes
  • ¼ C. extra virgin olive oil
  • ¼ tsp. ground pepper
  • 3 medium red onions sliced ¼” thick
  • 6 medium carrots scrubbed and cut into large chunks
  • 15 cloves garlic or jarred minced garlic measured to the equivalent
  • ½ tsp. salt
  • 5 C. prepared marinara sauce about 1 ½ 24-oz. jars
  • 2 14.5 oz. cans low sodium chicken broth 1 ¼ C. hearty red wine Preheat oven to 450 degrees.


  • Make croutons. Toss the bread with 2 T. oil and pepper in a large bowl. Spread the bread in a single layer on a baking sheet and toast 6-10 minutes until golden. Set aside.
  • Make the soup. Toss the onions, carrots, garlic, remaining olive oil and salt in a bowl. Spread vegetables on a baking pan and roast for about 10 minutes, turn and continue to roast until browned and soft- about 10 more minutes. Transfer vegetables to a bowl of a food processor fitted with a metal blade and pulse until finely chopped.
  • Combine marinara, broth, and wine in a soup pot over medium heat and bring to a boil Reduce heat to medium-low and simmer, uncovered, for about five minutes. Add chopped vegetables, increase heat to medium and continue to simmer for 20 minutes. Stir in half the croutons and cook for five more minutes (soup will thicken). Place soup in bowls and garnish with reserved croutons. Serve immediately.
  • To freeze soup, prepare all steps as above. Ladle soup into freezer containers and put croutons in plastic freezer bags. When ready to serve, defrost and heat soup and follow step 5 above after soup is heated.


Serves 6-8. The recipe can be doubled or tripled.