Italian Tomato and Bread Soup

Ingredients

• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, smashed or thinly sliced
• one 28-ounce can whole peeled San Marzano tomatoes
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• 4 cups vegetable or chicken broth
• 1/4 cup packed fresh basil, chopped or torn
• 2–3 cups dry bread, torn or cut into cubes (see notes)