Preheat oven to 350°F.
Add olive oil to a large saucepan.
Place over medium heat . Heat until shimmering.
Add onion, bell pepper, garlic, chopped basil and oregano. Stirring occasionally, cook about 10 minutes or until onion is golden.
Add crushed tomatoes, fresh tomatoes, 1 cup broth, salt and sugar. Increase heat slightly and bring to simmer. Reduce heat to low. Simmer uncovered, until thick, about 30 minutes.
Place bread cubes on baking sheet.
Place sheet in preheated oven. Toast bread cubes for 25 minutes, or until crisp.
Remove sheet from oven.
Add bread cubes to soup. Gently stir for 5 minutes. As bread absorbs tomato soup, add pepper and some stock as needed to keep mixture soupy. Use spoon to mash the bread so soup is thick and bread blends into soup. Simmer for 30 minutes, stirring occasionally to keep it from burning.
Ladle finished tomato soup into individual bowls.
Lightly drizzle with olive oil. Sprinkle with freshly sliced basil.
Serve hot.