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This simple tomato, bread and basil soup hails from Tuscany, a region renowned for its soups. As simple as it sounds, this quick and easy dish delivers bags of flavour and makes a great vegan lunch or starter. Be sure to use good quality extra virgin olive oil – it makes all the difference.
Heat the oil in a large saucepan and cook the onion and garlic with a pinch of chilli flakes on a low heat for 15 minutes or until very soft but without colour
2
Strain the tinned tomatoes over a bowl, reserving the juice. Add the tomatoes to the pan and cook until thick and most of the liquid has evaporated. This step will help you get a deeper flavour from your tinned tomatoes
3
Add in the reserved tomato juice, 3 sprigs of basil, sugar, vegetable stock and bread and cook for 10 more minutes, stirring regularly to help break down the bread
4
Season well with salt and pepper
5
Serve warm or chilled with torn basil and a good drizzle of extra virgin olive oil