The thing I loved about this recipe is that it is designed to use canned tomatoes, which I just happen to have a TON of.
Stir in the tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain.
Reduce the heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes.
Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil.
Rinse out the pot you cooked the soup in and return the soup to the pot.
Stir in up to 2 cups of chicken (or vegetable) broth until soup reaches desired thickness.
Return soup to boil and season to taste with salt and pepper.
Optional garnishes include chopped parsley, fresh chopped basil or croutons.