Tomato soup with croutons

Ingredients for 4 servings:

• 4 tbsp oil (olive oil)
• 1 onion(s)
• 3 cloves garlic
• 750 g tomatoes
• 1 liter chicken broth
• 250 g bread(s) (stale Tuscan bread without crust)
• Basil, a few leaves
• Salt
• Pepper, freshly ground black

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Heat half of the olive oil in a large pot. Peel and finely chop the onion and garlic, and sauté in the hot oil until translucent. Blanch the tomatoes, peel them, and dice them. Add the tomatoes to the onion and garlic mixture in the pot and sauté for 5 minutes. Then gradually add the broth. Season with salt and pepper and simmer for 30 minutes. Heat the remaining olive oil in a pan, cut the bread into small cubes, and toast it in the hot fat. Remove and drain well on kitchen paper. Chop the basil leaves. Ladle the soup into bowls and sprinkle with the toasted bread cubes (croûtons) and basil. Serve immediately while hot.