TOMATO BREAD SOUP

TOMATO BREAD SOUP:   ( serves  6-8 )

INGREDIENTS:

450 g loaf country - style bread
3 tbsp extra - virgin olive oil, plus more for serving
1  small sweet onion, thinly sliced
2 cloves garlic, chopped
1 kg Roma tomatoes, peeled, seeded and chopped
Vegetable stock, water or tomato liquid as required
Sea salt and freshly ground pepper, to taste
1 cup grated Parmigiano- Reggiano cheese, plus more for serving
Fresh basil leaves

METHOD:

• Slice the crust off the bread and cut  loaf  into 5cm chunks. Spread on a baking sheet and toast lightly in a 160c oven .
• Heat oil in large saucepan over medium - low heat. Cook onion and garlic until translucent, 5-10 minutes.Add tomatoes, raise heat to medium and simmer for 15-20 minutes, until pieces break up.
• Add 1-2 cups stock, stir in bred and simmer for another minute. Season to taste with salt and pepper.
• Ladle soup into warm bowls. Drizzle with olive oil and garnish with  cheese and basil. pass more cheese at the table.