This soup is so comforting to me. I vary the cheese according to my mood. I've given suggestions below. Pick one type of cheese or use all three - you can't go wrong.
1/2piecesloaf of Crusty Italian Breadtorn into 1” to 1/2 “
1-2tablespoonsof Olive Oil
1RecipeTomato BrothSee link to the recipe below
1 ½lbsChopped Tomatoes:I use a mix of Heirloom Cherry, and Sungold
1cupsmall Ball of Mozzarella cheese finely dicedabout ½
1 ½CupShaved AsiagoPecorino Cheese or Mozzarella Cheese*
leavesA handful of torn basil plus sprigs for garnish
Preheat the oven to 350 degrees. In a large bowl toss the bread and the olive oil together until the bread is coated. Spread on a baking sheet and toast for about 10 minutes, stirring halfway through until golden. Set aside to cool.
Heat the Tomato Broth and keep warm. Poach the eggs and set aside on a paper towel lined plate. If you fry the egg it’s best to do it just before serving.
Just before serving evenly divide the toasted bread, tomatoes, 1 Cup of cheese(s), and basil in the bottom of 6 soup bowls. Ladle the hot broth over, top with the poached or fried egg, garnish with the basil sprigs and serve.