28 minutes
A comforting bowl of smoky marinara soup topped with homemade garlic bread croutons.
tablespoons
Large Onion, finely chopped
each
Garlic Clove, minced
each
0 oz
Low-Sodium Chicken Broth
cups
Fresh Basil Sprig, with extra leaves torn for topping
each
tablespoons
Unsalted Butter, optional
tablespoons
to taste
to taste
Rustic Bread, cut into 1-inch cubes
0 oz
Garlic Powder With Parsley
teaspoons
Grated Parmesan Cheese, for topping
to taste
1. Prepare the Soup Base
In a large saucepan over medium heat, add 2 tablespoons of olive oil. Once the oil is heated, sauté the finely chopped onion and minced garlic for about 8 minutes, until they are soft and translucent.
2. Simmer the Marinara Soup
Stir in the marinara sauce, chicken broth, the fresh basil sprig, and smoked sweet paprika. Allow the mixture to simmer for about 8 minutes. If desired, stir in the unsalted butter until it melts completely. Season with kosher salt and freshly ground black pepper to taste.
3. Prepare the Garlic Bread Croutons
Toss the bread cubes with ¼ cup of olive oil, garlic powder, kosher salt, and black pepper. Spread them evenly on a baking sheet and bake in the preheated oven for about 10 minutes, or until the edges are crispy and golden.
4. Serve the Soup
Ladle the soup into bowls and top with a handful of the crispy garlic bread croutons. Finish with torn basil leaves and a generous sprinkle of grated Parmesan cheese.
Opt for San Marzano or other high-quality canned whole tomatoes for the best flavor.
Sauté onions and garlic slowly to develop natural sweetness and a nuanced base.
Choose a crusty bread like ciabatta or sourdough to absorb flavors and stay crispy in soup.
Use fresh herbs like thyme, basil, and oregano to add complexity. Make a bouquet garni or add chopped herbs towards the end.
Infuse olive oil with garlic for croutons to deepen flavor before toasting.
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