Tuscan Tomato Soup

By ghinman

Ingredients

• 6-8 slices French bread, 1 in. thick
• 2 Tbs. extra virgin olive oil
• 1 lg. yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 lbs. ripe tomatoes, peeled and seeded, then diced
• 4 cups chicken or vegetable stock
• 1/2 cup finely chopped basil leaves, plus 6-8 whole leaves
• Salt and freshly ground pepper
• 1/2 cup freshly grated parmesan cheese

Preparation

Step 1

Preheat the oven to 300 degrees. Place bread slices on a baking sheet and bake until lightly browned, turning once, 10-15 min. total. Set aside.
In a large soup pot over medium heat, warm the oil. Add the onion and saute, stirring frequently, until softened, 5-7 min. Add the garlic and cook until softened, but not browned, aboutt 30 seconds.
Add the tomatoes and stock, raise the heat to high and bring to a boil. Reduce the heat to medium-low, cover and cook until the tomatoes are softened, about 30 min. Remove from the heat.
In a blender or food processor, puree the soup in batches, leaving a little bit of texture, if desired, and return the soup to the pot. Alternatively, process with a handheld blender in the pot until the desired consistency is reached. Return the soup to med. heat and reheat gemtly. Add the chopped basil and season to taste with salt and pepper.
To serve, place a slice of toasted bread in the bottom of each warmed bowl and sprinkle with a spoonful of Parmesan cheese. Ladle the soup on top and garnish with a Basil leaf. Serve immediately. Serves 6-8.