Ingredients

1/2 c. slivered fresh basil
2 lrg garlic cloves chopped
3 Tbsp. extra-virgin extra virgin olive oil
1 c. minced red onion
3 1/2 c. canned vegetable broth
1 lb plum tomatoes coarsely minced
3 slc country white bread, 3" by 5" by 3/4" thk cubed Salt to taste Freshly-grnd black pepper to taste Grated Parmesan cheese

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Bread And Tomato Soup

Servings: 2

Divide basil and garlic between 2 large soup bowls. Heat 2 Tbsp. oil in heavy large saucepan over medium-high heat. Add in onion and saute/fry 3 min. Add in broth, tomatoes and bread and bring soup to boil. Reduce heat to medium-low, cover and simmer till bread is falling apart, about 8 min.
Transfer soup to processor. Using on/off turns, blend to coarse puree. Season soup with salt and pepper. Ladle into bowls over basil and garlic. Drizzle with remaining 1 Tbsp. oil. Sprinkle with cheese.
This recipe yields 2 servings;
can be doubled.
Comments: Our take on this soup is faithful to the classic flavors. Assorted marinated vegetables from the local Italian deli are nice to start, and wedges of almond cake with espresso are a great finish.