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Pdf6 ounces rustic Italian bread, crusts removed, cut into 1-
inch pieces (about 3 cups)
¼ cup extra-virgin olive oil, plus extra for serving
1 red onion, chopped fine
½ teaspoon table salt
3 garlic cloves, minced
¼ teaspoon red pepper flakes
6 cups vegetable broth
2 (28-ounce) cans whole peeled tomatoes, drained and
chopped coarse
¼ cup chopped fresh basil
vegan Parmesan Substitute or grated dairy
Adjust oven rack to middle position and heat oven
to 225 degrees. Arrange bread in single layer on rimmed
baking sheet and bake, stirring occasionally, until dry
and crisp, about 40 minutes.
Meanwhile, heat oil in Dutch oven over medium
heat until shimmering. Add onion and salt and cook
until softened, about 5 minutes. Stir in garlic and pepper
flakes and cook until fragrant, about 30 seconds. Stir
in broth and tomatoes and bring to simmer. Reduce
heat to medium-low, cover, and cook until tomatoes are
softened, about 20 minutes.
Stir in bread, pressing on cubes to submerge in liquid.
parmesan
Cover and cook until bread is softened, about 15 minutes.
Off heat, whisk soup vigorously until bread is completely
broken down and soup is thickened. Stir in basil. Season
with salt and pepper to taste. Drizzle individual portions
with extra oil and serve, passing vegan Parmesan
substitute separately.