Ingredients

• 2 lb tomatoes, cored and quartered
• 2 garlic cloves, smashed
• 1/2 tsp fennel seeds
• 6 tbsp olive oil
• Kosher salt
• Black pepper
• 4 sprigs basil
• 1/4 loaf country style bread, crust removed torn into 2” pieces

Directions

1. Preheat oven to 450. Toss tomatoes, garlic, fennel, and 3 tbsp olive oil in a large baking dish. Season with salt and pepper.
2. Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30 to 35 minutes.
3. Transfer tomato mixture into a large sauce pan, add basil, 1 c torn bread, and 4 c water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8 to 10 minutes. Season with salt and pepper.
4. Tear remaining bread into smaller pieces, toss on a baking sheet wtih 3 tbsp olive oil, season with salt. Toast, tossing often, until crips, 5 to 8 minutes.
5. Serve soup topped with toasted bread and drizzled with more oil.