Tuscan Bread Soup?

I just realized I never posted one of my most favorite soup recipes. I thought it was called Tuscan Bread Soup, but a quick web search has shown me that this is wrong. Unfortunately, I've since thrown away the recipe so I'm not sure what it's called. Betsy, do you know? I'm also not sure that I still make it the way it's supposed to be made. Oh well. It's basically a lot like how I make Arrabiatta sauce, but in soup form.

Warm a little olive oil in a medium saucepan and brown a couple cloves of garlic (or you can chop them if you really like garlic) with a dash or too of red chili flakes. Drain a can of whole tomatoes, saving the juice, and toss the tomatoes in with a pinch of salt. When they start to soften, mash them with a wooden spoon (be careful, the juice spurts!). When they're pretty well mashed into bite-sized pieces, add the juice back in. I like to add some basil at this point and check the seasoning. Yesterday, I added a tad smoked paprika, which made it tres delicious. Let it simmer for a while until you like the consistency. Serve with good-quality day-old bread (seriously, if it's not good store-bought or homemade bread just don't even make this soup). Break the bread into little chunks and let them sit for a while in the soup until they get good and creamy. Mmmmm. It's really good with Italian or French bread. I don't like the idea of cheese with this, but it might work. Even Chris doesn't put cheese on it, though, and he puts extra cheese on everything I make, even macaroni and cheese.