Instructions

1. Place a large stock pot over low-medium heat.  Add 2 tablespoons olive oil and garlic and cook for 1-2 minutes, stirring constantly, or until the garlic is cooked and wonderfully fragrant.  Add the tomato puree and vegetable stock and stir to combine.  Add balsamic vinegar and sugar and stir to combine.  Bring soup to the boil, reduce heat and simmer for 8 minutes or until slightly thickened.
2. Meanwhile place a large nonstick fry pan over medium heat.  Drizzle olive oil into pan and add turkish bread slices.  Cook for 1-2 minutes or until the bread is golden and toasted.  Flip each piece of bread and cook for another 1-2 minutes (add more olive oil, if necessary).
3. To serve – divide the tomato soup between 4 bowls and place onto a large wooden board.  Dot the toasted croutons around the board and top with fresh basil leaves.  Enjoy X