Ingredients
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 onion, coarsely chopped (about 3/4 cup)
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes
6 ounces day-old rustic bread, crust removed, cut into 1/2-inch cubes
3 pounds paste tomatoes (preferably Amish), blanched, peeled, and coarsely chopped
1 1/2 cups homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
1 cup fresh basil leaves, torn
1/2 cup grated Parmigiano-Reggiano, plus more for serving
Preparation
Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add remaining 1/4 cup oil, the red-pepper flakes, and bread; cook, stirring occasionally, 3 minutes.
Add tomatoes and stock, and season with salt and pepper. Bring mixture to a simmer, and cook, stirring occasionally, until the bread has broken down and melded into the tomatoes, about 15 minutes (the soup will be thick).
Remove from heat; stir in basil and cheese. Season with pepper. Serve drizzled with oil and sprinkled with cheese.
