Tomato and garlic-bread soup

Bon Appétit | November 1999

1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin) (I cut this at least in half)
9 garlic cloves, minced
8 ounces crusty white sourdough bread, cut into 1-inch pieces (can use other kinds)

3 large onions, finely chopped
8 cups vegetable stock
2 28-ounce cans peeled plum tomatoes, drained, crushed

1/4 cup thinly sliced fresh basil (for garnish)

Preheat oven to 300°F. Mix olive oil and 3 minced garlic cloves in large bowl. Add bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.

Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add stock & crushed tomatoes. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.

Serve with croutons on the side, along with chopped fresh basil.

Makes 6 Servings.