<http://schema.org/recipeInstructions>
" Make the croutons: Heat oven to 450 degrees F. Toss the bread cubes with 2 tablespoons olive oil and the pepper in a large bowl. Spread the bread, in a single layer, on a baking pan and toast in the oven until golden -- about 6 minutes. Set aside. Make the soup: Gently toss the onions, carrots, garlic, remaining olive oil, and salt together in the bowl. Spread the vegetables, in a single layer, on a baking pan and roast for 10 minutes, turn, and continue to roast until browned -- about 10 more minutes. Transfer the roasted vegetables to the bowl of a food processor fitted with a metal blade and pulse until finely chopped. Combine the marinara sauce, chicken broth, and wine in a large saucepan over medium heat and bring to a boil. Reduce heat to medium-low and let the soup simmer for 5 minutes. Add chopped vegetables, increase heat to medium, and continue to simmer for 20 minutes. Stir in half of the croutons and cook for 5 more minutes. (The soup will become thickened.) Place soup in warmed bowls and garnish with reserved croutons. Serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1081/tomato-garlic-bread-soup-3192/>