Tuscan tomato soup
Description
Hearty and aromatic soup. Slice the cherry tomatoes and combine them with finely chopped garlic and a quarter of the total amount of basil. Generously drizzle with olive oil, season with salt and pepper. Spread the tomatoes on a baking tray and roast for 20 minutes at 180°C. The flavor will be intense and concentrated! Heat oil in a large pot, add the remaining garlic and basil. Gently stir and sauté for 1 minute until softened. Add the canned tomatoes to the pot, fill the empty can with water (approximately 350 ml), and pour it into the pot as well. Stir with a spoon, bring to a boil, then simmer gently for 15 minutes. Cut the stale bread into chunks about the thickness of a thumb and add them to the pot. Mix well and season to taste. Add the basil leaves and continue simmering gently for another 10 minutes. By now, the roasted tomatoes from the oven are ready to join their canned counterparts in the pot. You should achieve a silky, pleasantly textured consistency, so don't hesitate to adjust the soup's thickness with a bit more water. Then remove the pot from heat and stir in 6, or even better, 7 tablespoons of high-quality olive oil. Ladle the soup into bowls and garnish with fresh basil leaves. The soup is ready to serve.