30 minutes
A comforting and flavorful soup made with marinara sauce, smoked paprika, and topped with homemade garlic bread croutons.
tablespoons
Large Onion, finely chopped
each
Garlic Clove, minced
each
0 oz
Low-Sodium Chicken Broth
cups
each
tablespoons
Unsalted Butter, optional
tablespoons
to taste
to taste
Rustic Bread, cubed
0 oz
Garlic Powder With Parsley
teaspoons
for topping
1. Cook Onion and Garlic
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, cooking them for about 8 minutes until the onion is translucent and the garlic is fragrant.
2. Simmer Sauce
Pour in the marinara sauce and chicken broth, then add the basil sprig and smoked sweet paprika. Stir the mixture and bring it to a gentle simmer for another 8 minutes.
3. Season Soup
If desired, stir in the butter for a touch of indulgence, and season with salt and pepper to your taste. Reduce the heat to low to keep the soup warm while you prepare the croutons.
4. Prepare Croutons
Toss the cubed bread with ¼ cup of olive oil, garlic powder, salt, and pepper. Spread the bread cubes on a baking sheet and bake them in a preheated oven at 425°F for about 10 minutes.
5. Serve Soup
Ladle the smoky marinara soup into bowls and top with a generous helping of garlic bread croutons. Finish with torn basil leaves and a sprinkle of Parmesan cheese.
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