Tomato and Bread Soup

• four 3/4-inch- (2-cm-) thick slices peasant bread
• 1/3 cup (80 ml) olive oil
• 3 medium cloves garlic,smashed, peeled, and sliced
• 1 medium onion, very finely chopped
• 14 large basil leaves, washed well and cut across into narrow strips
• 1 3/4 pounds (790 g) plum tomatoes, peeled and cut into 1/4-inch (.5-cm) dice
• 4 cups (1 liter) chicken stock for a vegetarian soup, use Garlic Broth
• 2 teaspoons coarse salt, or less if using commercial broth
• freshly ground black pepper, to taste
• good olive oil, for serving

1. Heat the oven to 225F (107C; less than #1/2 gas mark; less than #1/4 British regulo).
2. Place the bread directly on the middle rack of the oven.
3. Bake for 20 to 30 minutes, just to dry the bread out; do not brown.
4. Break the bread into large pieces.
5. In a medium saucepan, heat the oil over medium heat.
6. Add the garlic and cook, stirring, for 5 minutes.
7. Stir in the basil and cook for 1 minute.
8. Stir in the tomatoes and bring to a boil.
9. Cook at a low boil for 13 to 15 minutes, stirring frequently.
10. Stir in the stock, bread, salt, and pepper.
11. Return to a boil.
12. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes.
13. The bread should break down to a mush.
14. Remove the pan from the heat, cover, and let sit for 10 minutes.
15. Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.

four, olive oil, cloves garlic, onion, basil, tomatoes, liter, coarse salt, freshly ground black pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/tomato-and-bread-soup-15614 (may not work)