Quick, Easy -N- Fast Tuscan Bread and Tomato Soup Recipe

1/2 C. extra-virgin olive oil, divided
4 garlic cloves, chopped
10 slices (1 lb.) day-old country bread, crusts removed, cut into 1/2-inch cubes
16 canned Italian plum tomatoes, chopped
8 basil leaves
salt and freshly ground black pepper to taste
6 C. chicken broth
basil sprigs for garnish

Heat 1/3 cup of olive oil in a 4-quart pot. Add garlic and bread cubes, cooking for 3 minutes, stirring over medium-high heat until bread starts to toast lightly in spots. Add tomatoes, basil leaves, salt, pepper and broth, stirring well with a wooden spoon to break up the bread. Bring to a boil.

Lower heat to medium-low and cook, stirring often to crush bread, 30 minutes or until liquid has been almost completely absorbed by bread. Soup should be thick. Discard basil leaves. Divide among 6 bowls. Drizzle each serving with olive oil and serve hot, garnished with basil sprigs.

Makes 6 servings.


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