Blanch the garlic cloves in boiling water for 30 seconds, rinse under cool water, drain, peel and slice them thinly. In a large kettle saute onions & peppers until soft and golden...about 8-10 min. Add garlic and sliced tomatoes, reduce heat, cover and simmer for 30 min. Pour in the broth & heat the soup just to aboil. Add the bread cubes to thicken the soup to desired consistency. Serve with grated Parmesan cheese, or thick pesto.