Tomato and Bread Soup
Chef Lidia Bastianich
Ingredients
3 tablespoons extra-virgin olive oil, plus more for finishing
1 small onion, finely diced
6 garlic cloves, crushed and peeled
Three 28-ounce cans whole San Marzano tomatoes, crushed by hand
Five ½-inch slices stale Italian bread, crusts removed, cut into 1-inch cubes
Kosher salt and freshly ground black pepper to taste
10 fresh basil leaves, plus more for garnish
Freshly grated Grana Padano, for serving
Preparation
Heat the olive oil over medium heat in a large Dutch oven. Add the onion and cook until wilted, about 3 minutes. Add the garlic and cook until golden, about 6 minutes.