1. Heat: In a heavy saucepan, warm 1 tablespoon olive oil over medium heat until shimmering.

2. Sauté: Add 1 small chopped leek (white part only) and 4 cloves minced garlic, stirring occasionally for 3 minutes until soft and fragrant.

3. Simmer: Stir in 1 pound chopped tomatoes and 1/3 cup chopped basil, then bring the mixture to a boil.

4. Thicken: Lower the heat slightly and boil gently for 5 to 10 minutes until the tomatoes break down and the mixture thickens slightly.

5. Season: Pour in 1 cup of the 1 1/2 cups vegetable stock along with 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.

6. Boil: Bring the soup back to a boil, stirring regularly so the tomatoes do not stick to the bottom of the saucepan.

7. Fold: Remove the saucepan from the heat and stir in 2 cups day-old cubed Italian bread until completely saturated.

8. Adjust: Warm the remaining 1/2 cup vegetable stock if needed and stir in enough liquid to reach your preferred thick, spoonable consistency.

9. Garnish: Ladle the warm soup into bowls and finish with 2 tablespoons freshly grated Parmesan cheese sprinkled over the top.

10. Shelf Life: Store cooled soup in an airtight container in the refrigerator for up to 3 days, adding a splash of stock when reheating on the stove.

11. Savor: Ladle into warm bowls and finish with fresh Parmesan.