Tomatoe Bread Soup

• 2 tablespoons olive oil
• 1 yellow onion, peeled and sliced
• 2 cloves garlic, peeled and minced
• 2 pounds plum tomatoes, halved and quartered
• 1 teaspoon Italian seasoning
• 2 cups stale bread, torn
• 4 cups vegetable broth
• 12 large leaves basil, torn
• 2 ounces Parmesan cheese, grated, optional garnish
• Several leaves basil, optional garnish
• Sea salt and freshly ground black pepper to taste

1. Heat olive oil in large heavy-bottomed skillet. Add onion and garlic. Saute until onions are tender, 5 or 6 minutes. Add tomatoes and seasoning. Cook until tomatoes begin to break down, 5 or 6 minutes.
2. Add bread and stir until bread is saturated with liquid. Pour broth into mixture. Stir about 2 minutes. Add torn basil. Simmer about 10 minutes. Garnish and serve.
3. Serves 4

olive oil, yellow onion, garlic, tomatoes, italian seasoning, stale bread, vegetable broth, basil, parmesan cheese, several leaves basil, salt

Taken from www.epicurious.com/recipes/member/views/tomatoe-bread-soup-50182566 (may not work)