Bread and tomato soup

Ingredients for 4 servings:

• 1 baguette(s) from the previous day
• 1 large onion(s)
• 2 bunches of basil
• 5 tbsp olive oil
• 1 large can of tomatoes, peeled, 800 g
• 1 clove(s) garlic
• Olive oil for drizzling
• Salt and pepper, white, freshly ground

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

This dish comes from Tuscany

Slice the bread the day before. Place the slices in a bowl, cover with water, and let it soak for about 10 minutes. Peel and finely chop the onions. Wash the basil finely and pluck the leaves from the stems. Finely chop one half, leave the other half whole. Heat 3 tablespoons of oil in a large pot and fry the onions until translucent. Squeeze out the water from the bread and tear it into pieces, and chop the tomatoes slightly smaller. Add the tomatoes, bread, and chopped basil to the pot with the remaining oil and stir over medium heat to simmer for about 10 minutes. This will form a smooth puree. Peel the garlic and press it in. Mix in the basil leaves. Season the soup with salt and pepper, ladle into warmed bowls, and serve drizzled with a little olive oil.