Ingredients
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1/2 tablespoon olive oil
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1/2 cup onion, finely diced
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10 large basil leaves, roughly chopped
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1 lb tomatoes, very ripe cored and roughly chopped (about 6 small tomatoes)
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2 cups vegetable broth
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4 slices bread, baguette day-old thickly sliced
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salt, to taste
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fresh ground black pepper, to taste
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2 teaspoons extra virgin olive oil
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2 teaspoons parmesan cheese, freshly grated
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1 minced garlic clove
Instructions
- In a dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cook and stir occasionally for 5 minutes. Add the basil and tomatoes to mixture and simmer for 15 minutes.
- Add the vegetable broth, bread, salt and pepper and simmer for an additional 15 minutes. Stir with a wooden spoon to break up the slices of bread.
- Ladle the hot soup into bowls, garnish with a drizzle of extra virgin olive oil and a sprinkling of Parmesan cheese before serving.