Tomato and Bread Soup

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 slices rye bread
• 6 cups canned low sodium chicken broth
• 1 (28 ounce) can diced tomatoes in tomato puree
• 14 cup chopped fresh basil leaf
• 12 teaspoon dried oregano
• 14 teaspoon dried crushed red pepper flakes
• salt & fresh ground pepper
• 14 cup fat free sour cream

1. Heat oil in heavy pot over medium heat.
2. Add the onion and saute until tender, about 3 minutes.
3. Add the bread and toss to coat.
4. Saute until the bread is crisp and golden.
5. Add the broth, tomatoes, herbs and red pepper.
6. Bring to a boil and then reduce to medium-low heat.
7. Cover and simmer until the flavors blend, about 10 minutes.
8. Season with salt and pepper and spoon dollop of sour cream atop each serving.

olive oil, onion, rye bread, chicken broth, tomatoes, fresh basil leaf, oregano, red pepper, salt, sour cream

Taken from www.food.com/recipe/tomato-and-bread-soup-256800 (may not work)