Tomato and Bread Soup

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

• Ready In: 1 hr 30 mins
• Serves: 4

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)

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.