Tomato Bread Soup

Directions

1. 1
   1. In a large pot, melt the butter over medium heat and add the onions and a sprinkle of salt.
2. 2
   2. Let the onions sweat until soft and tender, about 5 minutes.
3. 3
   3. Add the garlic and cook until soft.
4. 4
   4. Add the tomatoes and stir everything together. Cover with the broth and add the oregano and red pepper flakes.
5. 5
   5. Turn the heat to low and put a lid on the pot. Simmer the soup for about 20-30 minutes or until the tomatoes (if fresh) are bursting from their skins.
6. 6
   6. I use an immersion blender and puree until the soup is not completely smooth, but the tomatoes are all broken up.
7. 7
   7. Then I add the fresh basil leaves and puree those in a little bit (just so there are no full-sized leaves.)
8. 8
   8. Next, add the bread to the pot, and stir the bread all around.
9. 9
   9. Put the lid back on the pot and let simmer over lowest heat another 10 minutes. Then I just used a wooden spoon to break up the bread a little bit into the soup.
10. 10
    10. Season with kosher salt if you need it and serve hot with some grated parmesan cheese on top.