Preparation

• 1
  Preheated the oven at 180°C.
• 2
  Slice and cube the bread (you can remove the crust if you like, I prefer to keep it for a more rustic texture) and toast it in the oven for about 10 minutes, then set aside.
• 3
  Chop the leek, onion and garlic and add them to a large pot with 5 -6 tablespoons olive oil, bay leaves and some basil chopped with your hands
• 4
  sauté on low heat for about 15 minutes, until soft but not browned.
• 5
  In the meantime peel the tomatoes, remove seeds and roughly chop (to remove the tomato peel easily, blanch for 20 seconds in boiling water then cool under running water).
• 6
  Add the tomatoes to the pot with the onion and leek, season with salt and pepper and cook for about 20 minutes, stirring from time to time.
• 7
  Then add the toasted bread and about three quarters of the vegetable stock, bring to a boil and let simmer for about 45 minutes, stirring occasionally, until you have a thick and creamy soup. If the soup gets too dry add some of the reserved stock or water.
• 8
  When the soup is ready, taste and adjust the seasoning, add some basil leaves and set aside covered with a lid for at least one hour before serving.
• 9
  You can lightly reheat before serving, adding some liquid if necessary, or leave it at room temperature. Divide the soup into serving bowls, add a generous dash of extra virgin olive oil, a sprinkle of freshly ground pepper and some torn basil.