Soup

Preheat oven to 400°F

Slice the baguette in half down the center and brush lightly with 1 tbsp olive oil

Place the bread on a baking sheet

Toast in the oven for 10 minutes on the middle rack, be careful it just toasts and does not burn

Set toasted bread aside

Heat 2 tbsp olive oil in a large soup pan over medium heat

Add the garlic

Working with a wooden spoon sauté the garlic until golden brown

Add the tomato paste, mix with the garlic

Slowly pour in 3 cups of the vegetable broth, whisking to dissolve the tomato paste

Add the can of finely chopped tomatoes and 2 cups tomato puree, mix

Season with the oregano, onion powder, salt and pepper, mix

Bring the soup to a slow boil

While the soup is coming to a boil, slice the toasted bread into small pieces

Once the soup boils, add the bread

Reduce heat to low

Use your wooden spoon to submerge the bread and make sure it is all covered in the soup

Simmer for 30-40 minutes, stirring every 10 minutes or so

As the soup simmers the bread will break down, if you have any large chunks left, use your spoon to help it bread apart

Add up to 1 more cup of vegetable broth to make the soup your desired consistency**

Serve the soup warm and top with fresh basil, a splash of olive oil and shredded Parmigiano Reggiano if desired