Bread and Tomato Soup

• 1/2 cup slivered fresh basil
• 2 large garlic cloves, minced
• 3 tablespoons extra-virgin olive oil
• 1 cup chopped red onion
• 3 1/2 cups canned vegetable broth
• 1 pound plum tomatoes, coarsely chopped
• 3 3/4-inch-thick slices country white bread (each about 3x5 inches), cubed
• Grated Parmesan cheese

1. Divide basil and garlic between 2 large soup bowls.
2. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
3. Add onion and saute 3 minutes.
4. Add broth, tomatoes and bread and bring soup to boil.
5. Reduce heat to medium-low, cover and simmer until bread is falling apart, about 8 minutes.
6. Transfer soup to processor.
7. Using on/off turns, blend to coarse puree.
8. Season soup with salt and pepper.
9. Ladle into bowls over basil and garlic.
10. Drizzle with remaining 1 tablespoon oil.
11. Sprinkle with cheese.

basil, garlic, extravirgin olive oil, red onion, vegetable broth, tomatoes, country white bread, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/bread-and-tomato-soup-103422 (may not work)