This recipe is presented by Chef Tara Thomas of TRAXX Restaurant. She notes, “This meal can feed many, for little dollars, with a lotta class!   

TUSCAN TOMATO SOUP WITH EXTRA VIRGIN OLIVE OIL

1 Each Red Onion, Diced (2 Cups)….loosely packed

6 Each Garlic Cloves, Sliced Paper Thin (1/4 Cup)…Loosely packed

¼ Cup Thyme, Dried

¼ Cup Oregano, Dried

2  Each  28 Ounce Can Plum Tomatoes

6 Cups Chicken Stock

6 Cups Day Old Rustic Bread, Cubed

1 Cup Basil Chiffonnade, Loosely Packed

¼ Cup Freshly Ground Parmesan Cheese

Extra Virgin Olive Oil

Preheat oven to 375 degrees

Toss Bread Crumbs in a few Tablespoons of Olive Oil and Toast until just golden brown

In a colander, over a bowl, drain the Tomatoes and reserve their Juices

Over the bowl, crush the Tomatoes by hand, Breaking them into ½ inch chunks, set aside

In a large saucepan, heat 4 Tablespoons of Olive Oil over medium heat until hot but not smoking

Add Diced Red Onion and Saute until transluscent

Add Garlic Slices and Saute until fragrant (Do not brown.)

Add the Tomatoes, their Juices, and the Chicken Stock. Simmer 20 minutes

Season to taste with Salt and Freshly Ground Black Pepper

Add the Toasted Bread Cubes and Basil

Ladle into warm soup bowls

Sprinkle with Parmesan Cheese

Drizzle with Extra Virgin Olive Oil

Serve Immediately.

And thank Fortuna for your Good Fortune!