Ingredients
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1 tablespoon olive oil
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1 medium sweet onion, diced
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1 clove garlic, minced
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1 (28 ounce) can peeled diced tomatoes or 1 (28 ounce) can crushed tomatoes
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1 (14 ounce) can chicken broth
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1/2 cup chopped fresh basil leaf
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1/2 teaspoon kosher salt
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1 baguette, cut into 12 thick slices
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1 -2 tablespoon olive oil
Instructions
- For the Soup: In medium pot over medium heat, stir oil, onions and garlic until soft- about 3 minutes.
- Add tomatoes, broth and basil and bring to a boil.
- Reduce heat and cook gently for ten minutes, stirring occasionally.
- Serve with cheese toasts (see below).
- For cheese toasts: Preheat oven to 350 degrees.
- Place bread in a single layer on baking sheet, lightly brush top with oil, sprinkle each with a tablespoon of cheese.
- Bake ten minutes until golden.
- Serve 2 cheese toasts with each bowl of soup.