1- In a large pot, heat the olive oil. Add the onions and cook for 2 minutes.
2- Add all the vegetables and basil leaves. Turn to cook the vegetables in the oil for a few minutes.
3- Add 8 cups of vegetable broth. Cover halfway and cook for 25 minutes.
4- Remove the pot from the heat. Using an immersion blender, crush the vegetables in their broth to mix the soup well.
5- Cut the clove of garlic in half and rub it on the bread slices.
6- Serve the soup in bowls and place a slice of garlic bread on each plate.