INGREDIENTS
1/2 cup
Basil, fresh leaves
3
stalks Celery
4 cloves
Garlic
1 pint
Grape tomatoes
1/2 cup
Italian parsley, fresh
1
Lemon, Juice of
1 tsp
Oregano, dried
1
Red onion
3
Yams, cooked then diced
4 cups
Vegetable stock - depending on how thick you want your soup
3 tbsp
Honey
1 tsp
Black pepper
1/4 tsp
Fennel seed
1/2 tsp
Red pepper flakes
1 1/2 tsp
Salt
1
Salt/black pepper
6 tbsp
Olive oil
4
slices White bread - toasted to a nice golden color
1
Romano cheese or parmesan cheese, Fresh