Tuscan Bread and Tomato Soup Recipe | James Beard Foundation

Name: Tuscan Bread and Tomato Soup Recipe | James Beard Foundation
Ingredients: 2 tablespoons plus 3/4 cup olive oil, divided; 1 clove garlic, slivered; 2 1/4 pounds ripe sweet tomatoes, peeled and seeded (or 1 pound plus 2 ounces canned plum tomatoes, squeezed and drained of most of their juices); 1 (2-inch) Parmesan rind; Sea salt and freshly ground black pepper to taste; 1 loaf (12 ounces) stale Pugliese bread or other Italian bread; 2 large sprigs basil; Extra-virgin olive oil for serving

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Ingredients

2 tablespoons plus 3/4 cup olive oil, divided
1 clove garlic, slivered
2 1/4 pounds ripe sweet tomatoes, peeled and seeded (or 1 pound plus 2 ounces canned plum tomatoes, squeezed and drained of most of their juices)
1 (2-inch) Parmesan rind
Sea salt and freshly ground black pepper to taste
1 loaf (12 ounces) stale Pugliese bread or other Italian bread
2 large sprigs basil
Extra-virgin olive oil for serving