Tuscan Bread Soup

Step 1: Bread ... For this soup; the bread really needs to be stale. The easiest way is to just let it set out over night. I often will cut the loaf in half, so the bread really dries out. Then, cut off the crust, and into cubes. You want the bread DRY in order to develop the right texture in this soup. You can also dry the bread in a 250 degree oven as well.

Step 2: Soup Base ... Add the oil to a heavy pot and bring to medium heat. Add the onions and a pinch of both salt and pepper; and, simmer a couple of minutes until slightly tender or soft. Then, add the garlic and red pepper flakes, and cook another minute. You don't want the garlic to burn, so stir it often. Then, add the wine, and cook another minute until it reduces slightly.

Step 3: Next, add the tomatoes, season again with a pinch of salt and pepper; and, simmer on low heat until the tomatoes begin to break down, about 10-15 minutes.

Step 4: Puree ... I like my immersion blender; but, you can also a basic blender. However, you will probably need to puree in batches. You don't want to over fill your blender. Puree the soup until smooth. I actually like to leave a little texture rather than completely smooth. That, is completely up to you. Both work equally as good.

Step 5: Bread ... Add the bread cubes and tomato juice and bring to a light boil; then, reduce to a simmer. Check for seasoning once again, and cook a good 20 minutes until the bread cubes - are basically no longer cubes, and the soup is nice and thick.

Step 6: Finish ... Add the chopped basil, and mix to combine. Ladle the soup into your bowl; and, garnish with a drizzle of olive oil - and, of course cheese.

Step 7: Serve and ENJOY! ... A nice green salad is all you need to finish.