- 3 tbsp
olive oil, plus extra to serve
red onion, peeled and diced
garlic cloves, peeled and diced
- 150ml/5fl oz water
- 12 plum
- 800g/1¾lb canned plum
tomatoes salt and freshly ground black pepper
- half loaf
French bread, cut into cubes
- 1 tbsp chopped fresh
Heat the olive oil in a pan and cook the onion and garlic for a few minutes to soften them slightly.
Add the water and all of the tomatoes. Cover with a lid, bring to the boil and season, to taste, with salt and freshly ground black pepper.
Reduce the heat to a simmer and simmer, uncovered, for 10-15 minutes, or until the volume of liquid has reduced by a third and the tomato soup has thickened slightly.
Stir in the bread cubes and sprinkle over the chopped basil leaves.
To serve, divide the soup equally among three or four serving bowls. Drizzle over the olive oil.