Preheat the oven to 300°F (150°C).

Slice the bread into 0,4 inch (1 cm) thick slices and place them on a baking tray lined with parchment paper.

In a large pot, heat 5 tablespoons (75 ml) of extra-virgin olive oil over medium heat.

Add the sliced red onions and a pinch of salt. Cook until soft and translucent, while stirring with a wooden spoon.

Add the crushed garlic and stir until fragrant but not brown.

Add the tomato passata or tomato pulp and cook for 10 minutes over medium flame.

Meanwhile, break the stale bread (or toasted bread) into bite-size pieces.

After 10 minutes, add the bread pieces and 5 basil leaves to the pot. Turn the heat down, cover with a lid, and cook for another 5 minutes over low flame.

Transfer the mixture to a food processor and blend until smooth. Alternatively, if you don't have a food processor, you can use an immersion blender.

Serve 2 ladles of soup in bowls and add ¼ of the cherry tomatoes in each bowl.

Add roughly shredded basil leaves and fresh oregano on top of each bowl.

Then generously drizzle some extra-virgin olive oil to serve.

Enjoy with a glass of Chianti Classico!