Tomato and Bread Soup

• 14 cup extra virgin olive oil, plus additional
• extra virgin olive oil, for drizzling
• 1 large white onion, chopped
• 1 large carrot, peeled and chopped
• 1 large celery, stalk, chopped
• 2 (28 ounce) cans plum tomatoes (Italian San Marzano, drained, seeded and chopped)
• 6 large fresh basil leaves, thinly sliced
• 1 12 teaspoons sugar
• 1 teaspoon fresh thyme, chopped
• 1 garlic clove, chopped
• 6 ounces country bread, crusts trimmed, roughly torn (about 6 cups)
• 4 cups reduced-sodium chicken broth

1. Heat 1/4 cup oil in heavy large pot over medium heat.
2. Add chopped onion, carrot, and celery.
3. Saute until vegetables are very tender, stirring frequently, about 25 minutes.
4. Add tomatoes, basil, sugar, thyme, and garlic.
5. Bring to boil.
6. Reduce heat to medium cover and simmer 40 minutes, stirring frequently.
7. Add bread pieces and broth to pot.
8. Whisk vigorously to break up bread.
9. Cook until heated through, about 10 minutes.
10. Season to taste with salt and pepper.
11. Divide soup among bowls, drizzle with additional oil and serve.

extra virgin olive oil, extra virgin olive oil, white onion, carrot, celery, tomatoes, fresh basil, sugar, fresh thyme, garlic, country bread, chicken broth

Taken from www.food.com/recipe/tomato-and-bread-soup-312277 (may not work)