Tomato and Bread Soup
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 onions , 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 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