1 onion, finely chopped

2 cloves garlic, coarsely chopped

1/3 cup (75 ml) olive oil

1 can 28 oz (796 ml) whole tomatoes

3 cups (750 ml) crustless dry bread, cubed

3 cups (750 ml) chicken broth

2 tablespoons (30 ml) chopped fresh basil

Fresh basil leaves, for garnish

Salt and pepper

In a large saucepan, soften the onion and garlic in the oil. Add the tomatoes and bring to a boil. Simmer for 8 to 10 minutes or until the tomatoes burst while cooking.

With a whisk, purée the tomatoes. Add the bread and stir until it falls apart. Add the broth and bring to a boil.

Simmer for about 10 minutes, stirring frequently. Add the chopped basil. Season with salt and pepper. Serve this very thick soup drizzled with olive oil and garnished with basil leaves.

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