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1
Preheat the oven to 500 degrees F.
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2
Prepare the tomatoes.
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3
In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste.
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4
Spread the tomatoes out on a non-reactive baking sheet.
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5
Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes.
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6
Remove and allow to cool a bit.
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7
Prepare the bruschetta.
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8
Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices).
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9
Lightly brush the slices on both sides with oil and season with salt.
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10
Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.
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11
In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt.
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12
Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally.
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13
Add the 2 cups basil leaves and saute with the onions for about 1 minute.
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14
Add the roasted tomatoes and water to the saucepan.
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15
Bring the mixture to a simmer and cook for 10 minutes.
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16
Season with salt and pepper, to taste.
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17
Puree the tomato mixture in a blender.
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18
Start the motor at a slow speed and increase gradually.
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19
Alternatively you can use an immersion blender right in the pot.
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20
The mixture should be very smooth.
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21
You should have about 8 cups.
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22
You can prepare the soup to this point and refrigerate it.
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23
When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
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24
Serve the soup.
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25
Place 1 bruschetta in the center of each shallow soup bowl.
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26
Pour the soup around each bruschetta.
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27
Garnish with torn basil leaves.
