Ingredients

1 large can Muir Glen Fireroasted organic crushed tomatoes

3/4 can water more or less

1 bouillon cube, vegetable or meat

1 large red onion, diced

1 - 2 tablespoons butter or half olive oil

1 clove garlic, minced

1 1/2 teaspoons dried basil

1/2 teaspoon dried red chile flakes, or to taste

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/2 loaf french or other good hearty bread, cubed

1 - 2 tablespoons olive oil

1/2 teaspoon oregano

salt and pepper

Instructions

Melt butter in 2 qt. sauce pan and add onion. Sauté, stirring frequently, until soft and carmelly, on low heat for about 10 minutes. Add garlic and cook half a minute more.
To the onions add tomatoes, water, bouillon cube, basil, salt and pepper. Stir on medium heat until soup almost comes to a boil. Reduce to low and cook for about 10 to 15 minutes to blend flavors.
Note: Broth can be substituted for water/bouillon, but water alone makes a great flavored soup. It can be thinned with a bit more water if desired. This recipe is better without the addition of milk or cream which changes the flavor and texture.
Meanwhile, place 1 T. olive oil on a cookie sheet and spread out bread cubes, distributing oil on all sides of cubes. You may want a bit more oil. Sprinkle with dried oregano, salt and pepper. Toast in oven a few minutes until crispy and golden.
Ladle soup into bowls, tossing a couple croutons on top, serving the rest on the side.

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