(Makes 6 to 8 servings)
¼ cup extra-virgin olive oil
2 cloves garlic, smashed and peeled
½ onion, minced
2 28-ounce cans crushed or diced tomatoes
2 cups chicken stock, vegetable stock, water, or low-sodium canned stock
½ cup dry, light red wine
1 teaspoon dried oregano
Salt and freshly ground black pepper
Croutons, for garnish
Pesto, for garnish
In a large soup pot, heat the olive oil over medium heat. Add the garlic and onion and cook, stirring, until the onion is translucent, about 5 minutes. Add the tomatoes and their juice, stock, wine, oregano, and a large pinch of salt, mix well, cover, and reduce the heat to a simmer. Simmer very gently for 1 hour, stirring occasionally. Season with salt and pepper to taste.
To serve, spoon a dollop of pesto into the bottom of each soup bowl, before ladling in the hot soup. Then, top each bowl of soup with a couple croutons.