Wash the tomatoes thoroughly, cut them in half and remove the seeds. Chop it up and let it simmer in a saucepan for 10-15 minutes, stirring occasionally. Bring the broth to a boil in a second, larger saucepan. In the meantime, toast the bread slices. As soon as the broth boils, add the bread slices and let them soften for a few minutes. Strain the tomatoes through a sieve and also add to the broth. Add the very finely chopped garlic cloves, salt and pepper, the whole basil stalks and half of the olive oil. Mix everything together carefully and cook for about 30 minutes over low heat until the soup is thick. Remove the basil stalks and pour the soup into a serving bowl or into individual preheated soup cups. Add a little freshly ground pepper and a little olive oil to each serving and serve the tomato soup hot
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