1 In a large pot heat olive oil add the shallots and garlic and sauté over medium-heat until the shallots just start to turn brown around the edges.
2 Add the bread, and then continue to sauté, stirring constantly, until the bread starts to turn brown around the edges and the shallots are fully caramelized.
3 Add the Tomatoes, Buitoni® Tomato Coulis, tomato paste, water, rosemary and salt.
4 Cover and simmer over low heat for 20-30 minutes.
5 Remove the rosemary stems and then add the soup to a heat resistant blender (or use an immersion blender).
6 Lightly puree the soup, and adjust the seasoning. Reheat if necessary.
7 Serve with a drizzle of olive oil and freshly ground black pepper.