Soup a doop

This one came from my step-mom. If it has her stamp of approval, then it's a-okay in my book. Although it's probably better in the winter, if you're craving soup, give this one a try.

Tuscan Bread and Tomato Soup
2 dinner-sized serving

2-3 thick slices county bread or crusty sour-dough
3 TBS extra virgin olive oil
1 med. Red onion, coarsely chopped
Salt and pepper
4 large garlic cloves
1/3 cup tightly packed fresh basil leaves
1 20 oz. can whole tomatoes, drained and chopped
Pinch of red pepper flakes
2.5 Cups chicken stock
Parmesan shavings

Preheat oven to 200 degrees. Place bread slices in oven for 15 – 20 min. When done rub with 1 clove garlic, halved.

Heat 3 tbs. Olive oil in pot, add red onion, salt and pepper and cook, stirring until onion begins to color (about 10 minutes). Coarsely chop together (in processor) 3 cloves garlic and basil. Reduce heat to med-low, stir in basil/garlic mixture and cook until garlic barely colors (2-3 minutes). Add chopped tomatoes and pinch of red pepper flakes. Cook about 5 minutes until thick and fragrant. Stir in chicken stock. Boil for 2 minutes (can simmer longer). Taste and adjust seasonings.

Break up bread in bottom of bowl. Ladle soup in bowls and top with fresh basil torn basil leaves, drizzle extra virgin olive oil and parmesan cheese shavings.