Tomato and Bread Soup

READY IN: 1hr 30mins
Recipe by Steve Sickenberger

Savory, thick, and satisfying. Perfect for lunch when served with a tossed greens salad.

Top Review by Izzy Knight

Delicious. I substitued onions with shallots and add some cellery.

Ingredients Nutrition

  • 5 slices Italian bread, crusts removed and cut into 1 (1/2-inch thick slices)
  • 4 tablespoons olive oil (plus extra for drizzling)
  • 12 cup onion, diced
  • 5 garlic cloves, crushed and coarsely chopped
  • 14 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)
  • 12 cup gorgonzola, crumbled (optional)

Directions

  1. Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
  2. 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.
  3. Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
  4. Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
  5. Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.
  6. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.

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