• 1 tb olive oil
• 1/2 small onion, chopped
• 1/2 tsp cumin
• 1 clove garlic, minced
• 1 14.5-ounce can diced tomatoes
• salt pepper
• 1 tsp sugar
• 1/2 c vegetable broth
• 1 slice Pane Turano, ripped into pieces
• 2 tsp chopped cilantro

① Heat the olive oil in a medium saucepan over medium heat Cook the onion until it's soft and translucent, about 5 minutes
② Add the cumin and garlic and cook, stirring, for 1 minute. Add the tomatoes, salt and pepper to taste, sugar, and broth, and bring to a boil. Reduce heat and simmer for 10 minutes
③ Add the Pane Turano and simmer for 5 more minutes (if the soup gets too thick because of the Pane Turano, add a bit more broth.)
④ Add the cilantro and whiz it up in a blender, keeping it a little bit chunky, if desired.
⑤ Enjoy in a cute little mug, and serve with a side of Pane Turano