Soup is great for spring transitions. This one uses local chicken and farmers market veggies!
Heat the oil in a soup pot or Dutch oven over medium heat. Add the onion and garlic and saute 3 to 4 minutes until onion is softened.
Pour the broth, water, and tomatoes into the pot with the onions and garlic. Cover and bring to a boil over high heat. Reduce heat and simmer for 5 minutes. Add the chicken and basil, and cook about 2 to 4 minutes more until heated through.
Brush baguette slices with olive oil and sprinkle with cheese. Broil until melted and golden. Serve soup hot topped with parmesan baguette.