Step 1

Warm the olive oil and garlic in a medium cooking pot. When the garlic has coloured slightly, add the leeks. Saute over a low heat for 20 minutes, adding water as necessary to keep the vegetables from turning brown.

Step 2

Stir in the stock and puréed tomatoes and bring to the boil, then reduce the heat and simmer gently for 20 minutes.

Step 3

Turn off the heat and add the bread, pushing it into the liquid with a wooden spoon.

Step 4

Stir in the torn basil leaves and season to taste with salt and pepper. Leave to rest for 30 minutes.

Step 5

Now whisk the soup energetically until it has a porridge-like consistency. Taste and adjust the seasoning.

Step 6

Ladle into bowls, drizzle with extra virgin olive oil and serve.