Provençal Tomato and Basil Soup Recipe

Name: Provençal Tomato and Basil Soup Recipe
Ingredients: 1 tablespoon extra virgin olive oil; 1 small onion, chopped; 4 to 6 garlic cloves (to taste), minced; Salt to taste; 2 pounds tomatoes, cored and diced, or 1 28-ounce can chopped tomatoes with juice; Pinch of sugar; 2 large sprigs basil, or about 16 leaves, plus 2 tablespoons slivered basil for garnish; 1 quart water; 1 Parmesan rind (optional); Freshly ground pepper to taste; 1/4 cup rice or tapioca; Garlic croutons (thin slices of baguette, lightly toasted and rubbed with a cut garlic clove); Grated or shaved Parmesan

cooking.nytimes.com

I learned to make this soup years ago when I lived in France If there are no fresh tomatoes at hand, use canned The soup is delicious and silky if you thicken it with tapioca.

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Ingredients

1 tablespoon extra virgin olive oil
1 small onion, chopped
4 to 6 garlic cloves (to taste), minced
Salt to taste
2 pounds tomatoes, cored and diced, or 1 28-ounce can chopped tomatoes with juice
Pinch of sugar
2 large sprigs basil, or about 16 leaves, plus 2 tablespoons slivered basil for garnish
1 quart water
1 Parmesan rind (optional)
Freshly ground pepper to taste
1/4 cup rice or tapioca
Garlic croutons (thin slices of baguette, lightly toasted and rubbed with a cut garlic clove)
Grated or shaved Parmesan