tuscan tomato soup
bj's journal, feb 2004

4	ea	slices bread, 1" thick	bake at 300 deg F 'til brown, 10-15 min, reserve
1/2	c	grated parmesan	reserve
3 1/2 2	clv ea T	garlic, minced onion, chopped olive oil	saute 'til softened, not brown 5-7 min
1 1/2 2	lb c	tomatoes, peeled, diced chicken/veggie broth	add and bring to simmer over high heat
puree partially, in batches, returning to pot
1/4	c	chopped basil	add and stir
place slice of toast in bowl, sprinkle on some parmesan ladle on the soup garnish with basil leaves