Instructions: Heat the oil, onions, garlic and celery in a soup pot over medium- low heat, stirring occasionally, until golden (about 20 minutes). Add the tomatoes and salt; cook, partially covered, until the tomatoes are softened, about 20 minutes. If necessary, add a pinch of sugar to balance the acidity of the tomatoes.

Put the bread in a small bowl and add 1 cup of hot broth to soften. Mash the bread well with a wooden spoon. Add the softened bread and remaining broth to the tomatoes, stirring well to completely dissolve the bread.

Simmer for about 30 minutes. Add the herbs during the last 5 minutes of cooking. Pass the soup through the fine blade of a food mill or puree in a food processor and strain.

Put the soup back in the soup pot and correct the seasoning. Simmer for 10 minutes. Ladle into heated soup bowls and pour 1 teaspoon of olive oil over each serving. Garnish with sprigs of fresh marjoram.

Serves 6 to 8.

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