Rainy-Day Tomato Soup

Serves: 4
Total Calories: 664


2 tablespoons olive oil
1 onion, thinly sliced
3 tablespoons garlic, chopped
1 cup celery, chopped
1/2 cup carrot, peeled and cut in 2-inch sticks
2 cups crushed tomatoes
2 1/2 cups vegetable broth
2 teaspoons dried basil
1 teaspoon dried thyme
1 loaf day-old bread, crusts removed, cubed
1/2 cup butter, melted
favorite seasonings to taste


Heat oil in a Dutch oven over medium heat; add onion and garlic and sauté until onion is translucent. Add celery and carrot; cook for an additional 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, or until thickened. Place croutons in 4 soup bowls and ladle soup over top.

Place bread cubes in a large plastic zipping bag; set aside. Combine butter and seasonings; pour over bread. Mix well; arrange on an ungreased baking sheet. Bake at 350 degrees for 10 minutes; turn over and bake for an additional 5 minutes.

Tip: Nothing perks up the flavor of tomato soup like fresh basil! Keep a pot of basil in the kitchen windowsill and just pinch off a few leaves whenever they're needed.

Nutritional Facts:

Serves: 4
Total Calories: 664
Calories from Fat: 305

This Rainy-Day Tomato Soup recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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