28-ounce cans San Marzano plum tomatoes: 2， Extra virgin olive oil: 3 tablespoons， Onion (finely chopped): 1， Small shallot (finely chopped - optional): 1， Garlic (finely chopped): 3 cloves， Fresh basil leaves (torn): 10-12， Chicken stock (warm): 16 ounces， Kosher salt and freshly ground black pepper: ， : ， For the croutons: ， Extra virgin olive oil: 1 tablespoon & 1 teaspoon， Dry Italian bread cut into cubes: 4 cups
1Crush tomatoes with your hands in a large bowl.
2In a large pot, heat 3 tablespoons of olive oil over medium high heat. Add onion, shallot, garlic, and cook until they begin to soften - you do not want them to colour. Stir in the tomatoes and two-thirds of the basil leaves and mix to a boil. Add the chicken stock and return to a boil. Season with salt and pepper, reduce heat to low, and simmer, cover for about 40 mins.
3For the croutons, in a sauté pan, heat 1 tablespoons of the olive oil over medium heat. Work batches, fry the bread cubes until golden brown. When they are all done, drizzle them with the remaining 1 teaspoon olive oil.
4Serve the finished soup topped with the croutons and garnish with basil.