4 cups chicken broth
2 slices day-old Italian bread, 1/2-inch thick
1/2 small red bell pepper, cored, seeded
25 plum tomatoes, halved, cored, and seeded
1 medium onion, peeled, cut in 1/2-inch slices
1/4 cup basil leaves
1 stalk of celery, chopped
1 clove of garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. In a large stockpot, add the chicken broth and bread, and set aside for 1 hour.
2. Meanwhile, prepare the vegetables: Flatten the pepper half with the palm of your hand. Brush the pepper half, tomato halves, and onion slices with oil. Grill the vegetables over Direct High heat until lightly charred, 6 to 8 minutes, turning once halfway through grilling time. Remove from grill. When tomatoes and pepper are cool enough to handle, remove their skins. Rough chop all the grilled vegetables.
3. Add the grilled vegetables and the rest of the ingredients to the pot and simmer over low heat for 45 minutes, stirring occasionally. Serve with crusty Italian bread or baguette.