1/4cuponion, finely diced, (If using onion only use 1/2 cup)
2Tablespoonscarrot, finely diced (can omit and use onion only)
2Tablespoonscelery, finely diced (can omit and use onion only)
1Tablespoonstomato paste, optional
28ozwhole canned Tomatoes, (796ml) with juices, San Marzano recommended
4cupschicken or vegetable broth
8largefresh basil leaves, or 2-3 teaspoons dried basil
Salt and freshly ground pepper
1-2teaspoonsbalsamic vinegar, optional
To serve:
Additional basil leaves, torn or chopped
Olive oil, for drizzle
Parmesan cheese, shaved or grated
Red pepper flakes
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Instructions
Simmer 30-40 minutes. Remove and discard basil leaves and garlic pieces. Use a whisk to break up the bread. Taste and season!
Serve drizzled with olive oil, shavings of Parmesan and chopped basil (red pepper flakes?)
Preheat oven to 375F. Cut bread into cubes and scatter onto a baking sheet. Place into preheated oven until well dried and just starting to colour slightly, about 10 minutes. Remove and set aside.
Heat olive oil in a large pot over medium heat. Add onion, celery and carrot (or just onion) and cook, stirring, about 3 minutes. Add the smashed garlic cloves and continue cooking, stirring regularly, for about 3 minutes more. If using tomato paste, add now and cook, stirring, 30 seconds longer. Add the canned tomatoes, with their juices and use a potato masher to break up the whole tomatoes. Add the bread cubes, chicken broth and basil leaves. Stir to combine and season with a bit of salt and pepper.
Reduce heat to medium low and simmer soup gently, stirring occasionally, for 20-25 minutes.
Spoon out the garlic cloves and discard. You can also remove the basil leaves if you like, but I never mind them in the soup.
Use a whisk to stir the soup and break up the bread pieces. (This is optional. You can leave it chunky if you like. Likewise, if you want a smoother soup, you could use an immersion blender).
At the end of cooking, taste the soup and add more salt and pepper, as needed. Proper salting is key for this soup. If it tastes flat or seems like it "needs something", it's probably more salt it needs :) If you like, stir in a teaspoon or two of balsamic vinegar at the end of cooking, as well.
To serve, spoon soup into bowls. Drizzle with olive oil. Scatter torn or chopped fresh basil and shaved or shredded Parmesan to the top. Sprinkle with a few red pepper flakes, if you like.
Notes
Be sure to read the information above this Recipe Card, for information on substitutions (including how to make this soup with fresh tomatoes), as well as step-by-step photos that you might find helpful.Variations:
Substitute canned Fire-roasted tomatoes, for a bit of smokey flavour.
Roast the canned tomatoes yourself. Simply drain (and reserve!) the juice, then place the whole tomatoes into a baking dish and roast in a 350F oven for about 1 hour.
For a soup with a bit of heat built in, add some red pepper flakes with the sautéing onion mixture.
Use crushed tomatoes instead of whole, for a thicker, smoother soup.
Add a Parmesan rind to the simmering soup.
Add a bay leaf, a pinch of dried thyme, marjoram and/or oregano to the soup.
Try a sourdough bread, for a bit of tangy flavour.
This soup holds up quite well made ahead and I find the flavours a little nicer after sitting a bit, so don't hesitate to make in the morning and enjoy for dinner!