Tomato and Bread Soup

Steve Sickenberger's Note:

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

• Total Time: 1 hrs 30 mins
• Prep Time: 40 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 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)

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.

Reviews

[Izzy Knight]

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

[jennifer in new jersey]

Excellent robust soup. Very simple to make. Followed directions except could not use beef stock; used vegetable broth as it is a Lenten Friday; and I had to used canned crushed plum tomatoes as that is what I had on hand. Very nice texture to the soup as it was not too thick but not watery either. The gorgonzola cheese is a must. All the flavors go together perfectly and made for a really substantial and delicious lunch. This will be one of my regular soups from now on. Thanks so much for sharing this.

[haras00]

I used veggie broth instead of beef and skipped ont eh gorgonzola. We ate this up in one day. My husband and I just kept getting more helpings! It was a bit more spicy than I thought it would be but I still loved it.