Tomato and bread soup

This hearty soup is perfect for this rainy, dreary night like tonight!
 

1 6-oz loaf of french bread, cut into 1/2" slices

3 medium garlic cloves, minced

1 medium onion, finely diced

14 large basil leaves, chopped

2 28-oz cans chopped tomatoes

4 cups chicken broth

2 teaspoons salt

1 teaspoon pepper

1 teaspoon crushed red pepper

 

 

Preheat the oven to 350 degrees F. 

 

Bake the bread slices for 10-15 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.

In a medium saucepan, heat the oil over medium heat. Add the garlic, onion, salt and pepper.  Saute for 5 minutes. Stir in the tomatoes, broth, basil and crushed red pepper, bring to a boil. Simmer for 15 minutes. 

 

Using an immersion blender, puree the soup ingredients together. (Note: you don't have to puree the ingredients, it will still turn out great).  Add the bread chunks and bring the soup back to a boil.  Simmer for another 15 minutes, until the bread has broken down.  The soup will be thick and mushy. Serve with a sprinkle of shredded parmesean cheese on top.