soup kitchens and bread lines — Les Petites Gourmettes

Ingredients

• 4 tablespoons of olive oil, divided
• 1 medium onion, peeled and diced
• 1 stalk celery, diced
• 1 small carrot, peeled and diced
• 3 garlic cloves, peeled and minced
• Two 14.5-ounce or one 28-ounce can diced tomatoes packed in juice
• 1 tablespoon of brown sugar
• 3 slices of large sandwich bread (crusts removed and cut into 1-inch pieces)
• 1/4 cup chopped fresh basil leaves
• 1/2 cup heavy cream
• 2 tablespoons brandy