Heat 1 tbsp (15 mL) olive oil in medium saucepan set over medium heat. Cook the onion, celery and carrot for 5 to 7 minutes or until browned. Stir in tomatoes puree and basil. Bring to a boil over high heat; reduce heat to medium-low and simmer for 5 minutes.

Preheat oven to 375°F (190°C). Cut bread into 1-inch (2.5 cm) cubes. Drizzle with olive oil and sprinkle with oregano and a pinch of salt. Arrange on a baking sheet and toast in the oven for 5 to 6 minutes or until golden and crunchy.

In the meantime, cut the bread into cubes, season with oregano, a drizzle of olive oil and a pinch of salt and toast in the oven for 5 minutes

Serve soup hot in a bowl topped with croutons and drizzled with remaining olive oil.