BRUISED TOMATO AND BREAD SOUP
Steps:
- Pluck basil leaves from stems. Place stems and any larger or not-so-beautiful leaves in a large saucepan along with 2 or 3 larger garlic cloves; cover with 3 cups water. Set aside remaining smaller, prettier basil leaves. Cut Parmesan away from rind and add rind to pan; set cheese aside. Bring liquid to a bare simmer over medium heat, then reduce heat so mixture is steaming. Let ingredients steep while you start the soup.
- Preheat oven to 375º. Spread out 1 cup bread on a rimmed baking sheet, drizzle lightly with oil, season with salt and pepper, and toss to coat. Toast until edges are crisp but centers are still chewy, 8-10 minutes; set croutons aside.
- Meanwhile, slive remaining garlic cloves. Heat 1/3 cup oil in a medium pot over medium and cook garlic, stirring occasionally, until evenly golden brown and softened, about 2 minutes. Season generously with salt and pepper. Add tomatoes to pot and cook, stirring energetically with a wooden spoon now and then, until tomato juices are bubbling, 6-8 minutes. Taste and season with more salt and pepper, then add remaining 3 cups of bread. Stir to coat, then strain basil stock into tomato mixture and bring to a simmer. Cook, whisking occasionally, until bread disintegrates into a porridge-like texture and soup is velvety and thick, 10-12 minutes. (The whisk helps break the bread into smaller pieces; if you like your soup rustic, stick with the spoon. If you want it to be very smooth, use and immersion blender.)
- Finely grate reserved Parmesan and whisk half into soup along with reserved basil. Cook, stirring, until soup is thickened and looks shiny, about 2 minutes. Taste and season with more salt and pepper as needed.
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