Pappa al Pomodoro with Basil Oil

Make the Basil Oil: In a blender, combine most of the fresh basil leaves (reserving some for garnish), and 1/4 cup of extra virgin olive oil. Blend until smooth and vibrant green. Set aside.

Heat the remaining 1/4 cup of olive oil in a large pot over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.

Add the crushed tomatoes and cook for 5 minutes, stirring occasionally.

Add the vegetable broth and bring to a simmer.

Add the chopped bread and the remaining fresh basil (roughly chopped) to the pot. Stir well to combine.

Reduce the heat to low, cover, and simmer for at least 20 minutes, or until the bread has completely softened and the soup has thickened. Stir occasionally to prevent sticking.

Using an immersion blender, or carefully transferring the soup to a regular blender, blend the soup until smooth (or leave it slightly chunky, as desired).

Season with salt, pepper, and sugar (if using) to taste.

Ladle the soup into bowls. Drizzle generously with the basil oil, and top with freshly grated Parmesan cheese and fresh basil leaves.

Serve warm.