Tuscan Tomato Soup

Recipe courtesy of SLBride2003

6-8 slices French bread, 1 inch thick

2 tbs. extra virgin olive oil

1 large yellow onion, finely chopped

3 cloves garlic, chopped

3 lbs. ripe tomatoes, peeled and seeded

4 cups (32 oz.) chicken or vegetable stock or prepared broth

1/2 cup finely chopped basil leaves, plus 6-8 whole leaves

Salt and freshly ground pepper

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees.  Place bread slices on a baking sheet and bake until lightly browned, turning once, 10-15 minutes total.  Set aside.

In a large soup pot over medium heat, warm the oil.  Add the onion and sauté, stirring frequently, until softened, 5-7 minutes.  Add the garlic and cook until softened but not browned, about 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 minutes.  Remove from heat.

In a blender or food processor, puree the soup in batches, leaving a little bit of texture if desire, and return the soup to the pot.  Alternatively, process with a handheld blender in the pot until the desired consistency is right.  Return the soup to medium heat and reheat gently.  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.