Tomato-Bread Soup With Truffle

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Ingredients

1/4 cup extra virgin olive oil

1 onion, chopped

1/2 stalk celery, finely chopped (optional) (see Note)

5 garlic cloves, thinly sliced

1 can (14 to 16 ounces) tomatoes, diced, or 2 cups diced seeded

fresh tomatoes

4 cups vegetable or chicken stock, or as needed

Small handful of fresh basil leaves

Salt and pepper, to taste

Pinch of sugar

A few grains of cayenne (only a few grains, you don't want heat

with the lovely truffle-y flavors)

1/4 to 1/2 loaf stale hearty bread (such as sourdough or pugliese,

levain, etc.), sliced or broken into smallish pieces

Black truffle oil, to taste

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