Ingredients
1/2
cup slivered fresh basil
2
large garlic cloves, minced
3
tbsp extra-virgin olive oil
3
1/2 cups canned vegetable broth
1
pound plum tomatoes, coarsely chopped
3
3/4-inch-thick slices country white bread (each about 3x5 inches), cubed
Directions
1.
Divide basil and garlic between 2 large soup bowls. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté 3 minutes. Add broth, tomatoes and bread and bring soup to boil. Reduce heat to medium-low, cover and simmer until bread is falling apart, about 8 minutes. Transfer soup to processor. Using on/off turns, blend to coarse puree. Season soup with salt and pepper. Ladle into bowls over basil and garlic. Drizzle with remaining 1 tablespoon oil. Sprinkle with cheese.
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