creamy tomato and bread soup with basil oil

6 cups vegetable stock
¼ cup extra virgin olive oil
1 medium onion, peeled and chopped
2 ½ lb very ripped and soft tomatoes, chopped
10 oz stale white bread, crusts removed and thinly sliced
3 cloves garlic, peeled and crushed
1 ½ cups freshly grated parmesan cheese and extra to serve
Sea salt and freshly ground pepper to taste

In a large stock pot heat the vegetable stock on medium heat.  In a large sauce pan, heat oil on medium-high heat.  Sauté onions until light golden brown, add tomatoes and stir until soft (10 minutes).  Remove from heat.  With a hand mixer or stand mixer, puree the onions and tomatoes.  Stir puree mixture into vegetable stock.  Add bread, garlic and parmesan .  Reduce heat to medium-low, cover and simmer for 45 minutes or until desired thickness.

basil and arugula oil

2/3 cups extra virgin olive oil
3 tbsp fresh basil, chopped
3 tbsp arugula, chopped
Sea salt and freshly ground pepper to taste

Puree olive oil, basil and arugula.  Drizzle onto soup and garnish with freshly grated parmesan.