Preparation time: 10 minutes
Cooking time: 10 minutes
 

A recipe from Josée Fiset, co-founder of Boulangerie Première Moisson

"I like to keep leftover bread. After a few days, I slice it thinly and toast it in the oven. Then I can prepare this soup in a few minutes, and depending on the bread I use, it has different flavors every time. The aroma of a good fougasse or even sprouted grain bread is a real treat!

"I like hearty soups, particularly in winter. If you like thinner soups, add a little more broth.

"Use good-quality canned Italian tomatoes; they're not as acidic and the juice will be thicker.

"I prefer not to cook fresh basil so that it retains its 'green" flavor.

"Good ingredients, simply prepared - these are the secrets to a good recipe!"

1. In a saucepan, brown the garlic and onions in olive oil over high heat.
2. Add the tomatoes and cook 3-4 minutes longer.
3. Add the stock and cubed bread.
4. Cook over medium heat for 5-10 minutes.
5. Salt and pepper to taste.
6. Break up the bread and tomatoes by crushing them with a spoon in the pot.
7. Serve each serving of soup with a bowl of cut up bocconcini and some fresh chopped basil.
8. Finish with a drizzle of aromatic extra virgin olive oil and a little fleur de sel.