Tuscan Tomato Soup - cooking recipe

Ingredients

None None For the Parmesan Crisps
1 3/4 cup grated Parmesan (about 6 oz)
None None For the Soup
1/4 cup extra virgin olive oil
1 None red onion, finely sliced
4 cloves garlic, finely chopped
1 None large dried red chile
2 1/4 lbs ripe red tomatoes, roughly chopped
4 cups vegetable stock
1/2 bunch basil leaves
6 oz day-old sourdough bread, roughly chopped or torn (about 1/2 loaf)

Preparation

To make Parmesan crisps, heat oven to 400\u00b0F. Line a baking sheet with parchment. Spoon Parmesan onto paper to form four even rounds. Bake 5-8 minutes, until melted and starting to bubble and brown slightly around edges. Remove and cool completely, until crisp.
To make the soup, in a large saucepan, heat oil on low. Cook onion 3-4 minutes, until tender.
Add garlic and chili. Cook, stirring, 1 minute. Stir in tomatoes; cook gently 3-4 minutes, stirring. Season to taste. Pour in stock; simmer 30 minutes.
Just before serving soup, add basil and bread, but don't stir. Turn off heat.
Ladle soup into bowls; serve with broken parmesan crisps.