Rainy-Day Tomato Soup

Name: Rainy-Day Tomato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 loaf day-old bread, crusts removed; 118 milliliters butter, melted; 794 grams crushed tomatoes; 118 milliliters carrot, peeled and cut into 2-inch sticks; 237 milliliters celery, chopped; 2 teaspoons dried basil; 1 teaspoon dried thyme; 3 Tbsps garlic, chopped; 1 Tbsp Italian seasoning; 2 Tbsps olive oil; 1 onion, thinly sliced; 591 milliliters vegetable broth

Rainy-Day Tomato Soup is a vegetarian main course. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 831 calories, 22g of protein, and 37g of fat. A mixture of thyme, celery, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oil in a Dutch oven over medium heat; add onion and garlic and saut until onion is translucent.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add celery and carrot; cook 5 more minutes.

Ingredients you will need

Carrot

Celery

Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until thickened. Ladle soup into 4 bowls; top each serving evenly with Italian Croutons.

Ingredients you will need

Croutons