Total Time
1hr 30mins
Prep 40 mins
Cook 50 mins

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

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)


  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.


Most Helpful

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

Izzy Knight October 23, 2001

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.

jennifer in new jersey February 22, 2008

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.

haras00 September 25, 2006

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