Tuscan Tomato Soup
|Extra-virgin olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), chopped|
|Very ripe tomatoes||3 Pound, peeled, cored, seeded, and coarsely chopped|
|Chicken broth||4 Cup (64 tbs)|
|Lightly packed basil leaves||1 Cup (16 tbs), coarsely chopped (Fresh)|
|Crusty italian bread slice||6 (Each About 3 Inches Wide, 5 Inches Long, And 1/2 Inch Thick)|
Heat 2 tablespoons oil in a 4- to 5-quart pan over medium heat.
Add onion and garlic and cook, stirring occasionally, until onion is golden (about 15 minutes).
Stir in tomatoes, then broth.
Bring mixture to a boil over high heat; reduce heat and simmer, uncovered, until tomatoes are very soft when pressed (about 20 minutes).
In a food processor or blender, whirl tomato mixture (a portion at a time, if necessary) just until coarsely pureed.
Stir in basil; season to taste with salt and pepper.
While soup is cooking, place bread slices in a single layer on a baking sheet and broil about 4 inches below heat until golden brown on top (1 to 2 minutes).
Turn slices over, brush each well with oil, and broil until golden brown on other side (1 to 2 more minutes).
Place one slice of toasted bread in the bottom of each of 6 wide, shallow soup bowls.
Ladle soup over bread and drizzle with oil.