Thick Tomato Soup

Dip the tomatoes briefly in hot water and remove the skin. Finely chop the tomato flesh.

Sauté the onion in olive oil, add the tomato pieces and simmer on low heat for 30 minutes.

Pour hot water over the bread cubes and let stand until the bread is soft. Then squeeze and add to the tomato soup form with garlic. Simmer gently, stirring continuously, until the soup is creamy (about half an hour). Season with salt and pepper. Before serving, fold in the basil and drizzle a tiny bit of olive oil over the top.

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