Possibly my favorite type of food. It's starting to get cold and damp in the northeast so help a brother out and post some soup and stew recipes.
Here's one of my favorites that I got from Country Living
Italian Tomato and Garlic Soup
Ingredients
* 1 loaf(s) (about 8 cups) Italian bread, cut into 1-inch cubes
* 1/4 cup(s) olive oil
* 1/4 teaspoon(s) 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 clove(s) garlic
* 1/2 teaspoon(s) salt
* 5 cup(s) marinara sauce
* 2 can(s) (14 1/2-ounce) low-sodium chicken broth
* 1 1/4 cup(s) 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.
Here's one of my favorites that I got from Country Living
Italian Tomato and Garlic Soup
Ingredients
* 1 loaf(s) (about 8 cups) Italian bread, cut into 1-inch cubes
* 1/4 cup(s) olive oil
* 1/4 teaspoon(s) 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 clove(s) garlic
* 1/2 teaspoon(s) salt
* 5 cup(s) marinara sauce
* 2 can(s) (14 1/2-ounce) low-sodium chicken broth
* 1 1/4 cup(s) 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.
