Origin: Tuscany

This traditional Tuscan soup brings out the best flavors of the summer. Boasting tomatoes, basil, garlic and the rich taste of extra-virgin olive oil, this simple soup originates from ancient times. Slices of rustic Tuscan bread ready to be dipped adorn this comfort food dish. Despite its ancient history, this dish is no longer considered poor, today, doctors and dieticians agree that this is a very healthy dish that deserves a place of honor among the tables of modern people. This dish can be served warm, but it also makes a refreshing summer soup. Makes 4 small servings.
Ingredients:

2 pounds of ripe tomatoes, cut in quarters

2 cloves of garlic, crushed

1 large onion, diced

6 Tablespoons of extra-virgin olive oil

1 cup diced rustic bread with no crust

4 slices of rustic bread with crust

4 cups low-sodium broth

1/2 cup white wine

Salt

Pepper

Fresh basil

Pinch of red pepper flakes

Sprinkle of dried oregano
Preheat over to 450 degrees. In a bowl, add tomatoes, the crushed garlic, diced onion, pepper flakes, sprinkle of oregano, salt, pepper, white wine and 3 tablespoons olive oil. Mix together making sure all tomatoes are nicely coated. Place mixture in a layer to roast in the oven. Stir occasionally and remove when the juices start to thicken after about 30 to 35 minutes. Move the tomatoe mixture to a large sauce pan and add the diced bread along with the 4 cups of low-sodium broth. Bring to a boil and then reduce heat to simmer and stir occasionally. In the meanwhile, drizzle the slices of bread with olive oil and toast until they get crusty. The soup is ready when it thickens and the tomatoes and bread start losing their shape, usually within 8 to 10. Add a pinch of salt and pepper and serve with the toasted bread, drizzle of extra-virgin olive oil and sprigs of fresh basil.