Tuscan Tomato Soup

• None None For the Parmesan Crisps
• 1 3/4 cup grated Parmesan (about 6 oz)
• None None For the Soup
• 1/4 cup extra virgin olive oil
• 1 None red onion, finely sliced
• 4 cloves garlic, finely chopped
• 1 None large dried red chile
• 2 1/4 lbs ripe red tomatoes, roughly chopped
• 4 cups vegetable stock
• 1/2 bunch basil leaves
• 6 oz day-old sourdough bread, roughly chopped or torn (about 1/2 loaf)

1. To make Parmesan crisps, heat oven to 400u0b0F. Line a baking sheet with parchment. Spoon Parmesan onto paper to form four even rounds. Bake 5-8 minutes, until melted and starting to bubble and brown slightly around edges. Remove and cool completely, until crisp.
2. To make the soup, in a large saucepan, heat oil on low. Cook onion 3-4 minutes, until tender.
3. Add garlic and chili. Cook, stirring, 1 minute. Stir in tomatoes; cook gently 3-4 minutes, stirring. Season to taste. Pour in stock; simmer 30 minutes.
4. Just before serving soup, add basil and bread, but don't stir. Turn off heat.
5. Ladle soup into bowls; serve with broken parmesan crisps.

parmesan, extra virgin olive oil, red onion, garlic, red chile, red tomatoes, vegetable stock, basil, bread

Taken from recipes-plus.com/api/v2.0/recipes/25036 (may not work)