Tomato soup with quenelles

For the recipe it are required to you:
- Quenelles
- Olive oil - 100 ml
- An onions{A bow} napiform - 1 piece.
- Garlic (to crush) - 1 denticle
- Tomatoes - 1.5 kg
- Salt, pepper - to taste
- bouillon a cube - 1 piece.
- White bread (without crusts) - 2 slices
- Greens of a basil - 3 st.l.
- Parmesan (grated) - 50 g.

On 1 item to the spoon of olive oil fry an onions{a bow} and garlic. Add the cleared and cut tomatoes. Extinguish 30 minutes, on a regular basis stirring slowly. Pour in a tomato mix of water of 300 ml also add bouillon a cube. Boil. Put in soup of a quenelle and leave for 3-4 minutes. If soup too dense, add still waters and salts with pepper to taste. Bread cut large pieces, spread out on plates, pour on oil and strew a basil. From above flood hot soup and strew cheese