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Submitted by: Rosie Sabo from Toledo, OH
Originally shared on the web 08/07/2017

2 T. olive oil
1 onion, thinly sliced
3 to 4 T. garlic, chopped
1 c. celery, chopped
1/2 c. carrot, peeled and cut into 2-inch sticks
28-oz. can crushed tomatoes
2-1/2 c. vegetable broth
2 t. dried basil
1 t. dried thyme

Italian Croutons:

1 loaf day-old bread, crusts removed
1/2 c. butter, melted
1 T. Italian seasoning

Heat oil in a Dutch oven over medium heat; add onion and garlic and sauté until onion is translucent. Add celery and carrot; cook 5 more minutes. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 hours, or untiled thickened. Prepare Italian Croutons: Cube bread and place in a large plastic zipping bag; set aside. Combine butter and seasoning; pour over bread. Mix well; arrange bread cubes on an ungreased baking sheet. Bake at 425 degrees for 10 minutes; turn bread cubes and bake 5 more minutes. Ladle soup into 4 bowls; top each with Italian Croutons. Serves 4.