Tuscan Tomato and Bread Soup

Prepare the ingredients. Prepare all ingredients in advance so cooking goes smoothly

Dice the tomatoes. Cut the tomatoes into small cubes

Chop the onion and garlic. Peel the onion and garlic and finely chop them

Cut the bread. Cut the bread into small pieces

Saute the onion and garlic. Heat the oil and saute the onion over medium heat for about 2 minutes until golden, add the garlic and briefly saute until fragrant

Cook down the tomatoes. Add the tomatoes, season with salt, and simmer over low heat for about 5 minutes to make a thicker sauce

Add the broth. Pour in the water, add the bouillon dissolved in the water (or use broth if you have it), stir, and bring to a boil

Blend the soup. Blend the mixture smooth with an immersion blender and pour it back into the pot

Cook in the bread. Add the bread, stir, and cook over low heat for about 5-8 minutes until the bread breaks down and a thick porridge forms; thin with broth or thicken with more bread as needed

Season and add basil. Season with salt, pepper, and optionally a pinch of sugar; optionally stir in chopped basil

Serve the dish. Serve warm, drizzled with olive oil and garnished with basil leaves and optionally Parmesan cheese