Add the olive oil to a large dutch oven or heavy bottomed, high-sided pan over medium-low heat. Add the chopped yellow onion and a pinch of salt.  Sweat for 8-10 minutes until very soft. Stirring every few minutes to stop any pieces of onion from browning.

Add the minced garlic, stirring into the onions. Cook until very fragrant, about 1 minute.

Stir the oregano into onion mixture and then add the tomato paste. Stir to coat the onions in the tomato paste and cook for 2-3 minutes, until the tomato has darkened to a deep red color.

Deglaze the pan with the sherry vinegar, using a wooden spoon to scrape up any bits of tomato paste on the bottom of the pan.

Add the peeled tomatoes, fresh tomatoes, fresh zucchini, and vegetable stock. Season liberally with salt and pepper and stir, breaking up the peeled tomatoes with a wooden spoon. Increase the heat to medium-high and bring to a simmer.

Simmer for 15 minutes, or until the zucchini is fork tender.

Use a ladle to spoon the soup into a blender, filling the blender no more than ¾ of the way full. Blend on medium until smooth, working in batches if necessary. Return the soup to the dutch oven once complete.

Turn the burner onto the lowest setting to keep the soup warm.  Add in the heavy cream, stir to combine, and taste. Season with additional salt and pepper if desired.

While the soup is simmering, preheat a large frying pan over medium-high heat.  Add the olive oil, pieces of ciabatta, and cloves of garlic to the pan.

Stir or toss the bread to coat in the olive oil and let fry for about 5 minutes, stirring occasionally to toast all sides of the bread.

Set aside to cool until ready to serve.

Ladle the soup into bowls. Drizzle olive oil and heavy cream over the top.

Add a handful of croutons to the side of each bowl.

Garnish with fresh basil and cracked black pepper. Serve and enjoy!