Tomato and Bread Soup

Tomato and Bread Soup created by Steve Sickenberger

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

Ready In:
1hr 30mins
Serves:
Units:

ingredients

  • 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

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

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  1. jennifer in new jer
    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.
  2. 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.
  3. Mavican
    This is so good, i make this all the time now. Made no alterations!thanks for sharing!
  4. Cheryl Anne 1945
    This is the best tasting tomato soup you will ever have. it was so easy to prepare and made no kitchen messes. I used canned plum tomatoes, rustic bread with the crust still on and left out the pepperonncini. I had tried bread soup in a local restaurant and was lucky enough to find this on Recipezzar. The gorgonzola really added a great bit of extra flavor. I was hasitant to try the cheese but was very happy I did. I also used a mixer in the pan to break up the bread a little more. If you are a tomato soup fan you gotta try this recipe. Thank you Steve for sharing.
  5. Steve Sickenberger
    Tomato and Bread Soup Created by Steve Sickenberger
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