TOMATO AND BREAD SOUP

Tomato and Bread Soup image

Make and share this Tomato and Bread Soup recipe from Food.com.

Provided by Steve Sickenberger

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

5 slices Italian bread, crusts removed and cut into 1 (1/2-inch thick slices)
4 tablespoons olive oil (plus extra for drizzling)
1/2 cup onion, diced
5 garlic cloves, crushed and coarsely chopped
1/4 teaspoon red pepper flakes, crushed
4 pepperoncini peppers, chopped
16 plum tomatoes, skinned, seeded and cut into 1/2 (about 4 cups)
4 cups beef stock or 4 cups beef broth
12 leaves fresh basil, torn into 1 (leaves)
1/2 cup gorgonzola, crumbled (optional)

Steps:

Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften.
Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.
Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.

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