Ingredients:
1 tablespoon olive oil
1 medium sweet onions, diced
1 clove garlic, minced
1 (28 ounce) cans peeled diced tomatoes or 1 (28 ounce) cans crushed tomatoes
1 (14 ounce) cans chicken broth
1/2 cup chopped fresh basil leaves
1/2 teaspoon kosher salt
1 baguette, cut into 12 thick slices
1 -2 tablespoon olive oil
3/4 cup shredded Italian cheese blend ( available in most supermarkets)
Directions:
For the Soup: In medium pot over medium heat, stir oil, onions and garlic until soft- about 3 minutes.
Add tomatoes, broth and basil and bring to a boil.
Reduce heat and cook gently for ten minutes, stirring occasionally.
Serve with cheese toasts (see below).
For cheese toasts: Preheat oven to 350 degrees.
Place bread in a single layer on baking sheet, lightly brush top with oil, sprinkle each with a tablespoon of cheese.
Bake ten minutes until golden.
Serve 2 cheese toasts with each bowl of soup.
Servings: 3-5
Time preparation: 5 min.
Time total: 20 min.