I thought so. It is particularly a welcomed treat in September, with the cusp of fall and the tease of a San Francisco Indian summer. Imagine a warm, spoon friendly panzanella turned into soup that you will come running home to after a long chilly day at work.
The approach is fairly simple. The most involved part is blanching tomatoes for 15 seconds and peeling off the skins. I cored the tomatoes, chopped coarsely and pressed them through a sieve to remove the seeds, but you could easily skip that part.
Then saute onions in olive oil with garlic with a pinch of crushed red pepper. Add tomatoes and their juices and simmer until tomatoes begin to soften and break down. Add bread chunks and stir until all the bread has absorbed as much liquid as possible, and stir in the basil. Season with salt and pepper and serve warm.