Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook all the flavors meld about 10 minutes. Toss in the whole basil leaves if using.

Working in batches, carefully puree the tomatoes in a blender or even better use an immersion blender to quickly puree the tomatoes in the pot.  Return the tomato puree to the pot and add the bread.  Becareful not to add too much bread, it expand as it sits.  Cook and stir the soup over medium heat until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.

Ladle the soup into bowls and serve garnished basil chiffonade and a drizzle high quality oil.  If desired grated Parmesan would be prefect, but not essential and so this can be served with a meat meal if the cheese is left out.