This Tuscan-style tomato soup has a hint of chilli for added flavour.
Credit by: KingOfChef
Place tomatoes, chilli, garlic, sugar, 1 tablespoon oil, 1 cup (250ml) water and some salt and pepper in a saucepan and bring to the boil over medium-high heat. Reduce heat to low, then cover and simmer for 15 minutes or until the tomatoes break down slightly.
Meanwhile, place the bread in a bowl and drizzle with the vinegar. Set aside for 10 minutes to soften.
Add the bread mixture and basil to the soup and stir well to combine. Cover and simmer over low heat for a further 5 minutes or until the soup thickens.
Using a stick blender, blend the soup until smooth. (Alternatively, cool slightly, puree in ba puree in batches in a blender, then reheat over medium heat.)
Serve hot, drizzled with remaining oil and garnished with small basil leaves.