Directions

1. 1. Grill or toast the bread slices, and while they are still hot, rub them with garlic halves and brush with the 1 tablespoon of olive oil. Set aside at room temperature.
2. 2. Heat the 1/4 cup olive oil in large saucepan over moderately low heat. Stir in garlic halves from rubbing bread, shallots, and basil leaves. Cook, stirring, for 3 minutes. Add the tomatoes and stock, and cook, stirring occasionally, for 15 minutes. Remove from heat, and season to taste with salt and pepper. Let the mixture rest until it comes to room temperature.
3. 3. Cut or rip each slice of grilled bread into 6 chunks. Add bread to soup, mix, then immediately divide among 4 soup bowls. Serve. Pass Tuscan extra-virgin olive oil for drizzling.