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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