Bring a pot of water to a boil and plunge the tomatoes into the boiling water for 15 seconds. Transfer them to a bowl of cold water, then peel them, halve them, remove the seeds and chop coarsely. Set aside.In a saucepan, soften the onion and garlic in the oil over medium heat. Add the chopped tomatoes, tomato paste and stock. Season to taste. Bring to a boil and simmer, covered, for 15 minutes.Add the bread and parsley 2 minutes before the end of the cooking time. If the soup is too thick, add a little water.To serve, ladle the soup into heated bowls, sprinkle with the Fetos cheese and garnish with basil. At the last minute, drizzle with extra-virgin olive oil.

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1 lb italian tomates 1 large onion, chopped finely cloves, garlic, crushed Sufficient quantity, olive oil 2 Tbsp. (30 mL) tomato paste 4 cups (1 L) chicken stock, heated Salt and freshly ground pepper to taste 4 cups (1 L) country-style bread, cubed 1/2 cup (125 mL) flat-leaf parsley, chopped 150 g crumbled goat fetos Mediterranean blend Sufficient quantity, fresh basil, shredded