Summary

Ingredients

• 4 tablespoon oil (olive oil)
• 1 onion (s)
• 3 cloves garlic
• 750 g tomato (s)
• 1 liter chicken broth
• 250 g bread (s) (stale Tuscany bread without crust)
• Basil, some leaves
• salt
• Pepper, freshly ground black

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Instructions

1. Heat half of the olive oil in a large saucepan. Peel the onion and garlic, chop finely and sauté in the hot oil until translucent.
2. Blanch, peel and dice tomatoes. Add the tomatoes to the onion and garlic mixture in the saucepan and cook for 5 minutes. Then gradually pour in the broth. Season with salt and pepper and cook for 30 minutes.
3. Heat the remaining olive oil in a pan, cut the bread into small cubes and toast in the hot fat; take out and then drain well on kitchen paper.
4. Chop the basil leaves. Pour the soup into plates and sprinkle with the toasted bread cubes (croutons) and basil.
5. Serve hot immediately.