Tomato and bread soup

Ingredients

2 tbsp olive oil
1 large onion, finely diced
¹/₄ tsp red chilli flakes
3 cloves garlic, minced
250ml dry white wine
900g (6 cups) vine tomatoes, cored and diced
600ml tomato juice
100g (3 cups) stale Italian bread, crusts removed, cubed
25 g (1 cup) basil leaves, torn
50 g (¹/₂ cup) Parmesan cheese, grated
4 tbsp extra-virgin olive oil
salt
freshly ground black pepper

Method

1. Heat the olive oil in a large saucepan set over a medium heat. Add the onion, chilli flakes and a pinch of salt, allowing the onions to sweat for 8–10 minutes.
2. Add the garlic and cook for a further 3 minutes, stirring frequently. Stir in the wine and let it bubble and reduce by half.
3. Stir in the diced tomatoes and a pinch of salt. Cook and stir until they’re very soft and broken down. This will take about 12–15 minutes.
4. Stir in the tomato juice, bread and basil leaves. Cook and stir for about 12–15 minutes until the bread starts to break down and thicken the soup.
5. When ready, stir in the Parmesan, extra-virgin olive oil, and some salt and pepper to taste. Divide between bowls and serve straight away.