Tomato and Bread Soup

READY IN: 1hr 30mins


  • 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)


  • 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.