Tomato and Bread Soup

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



Ingredients

 * 5 slices Italian bread, crusts removed and cut into 1 (½" thick slices)
 * 4 tablespoons olive oil (plus extra for drizzling)
 * ½ cup onions, diced
 * 5 cloves garlic, crushed and coarsely chopped
 * ¼ teaspoon red pepper flakes, crushed
 * 4 pepperoncini peppers, chopped
 * 16 plum tomatoes, skinned, seeded and cut into ½ (about 4 cups)
 * 4 cups beef stock or beef broth
 * 12 leaves fresh basil, torn into 1 (leaves)
 * ½ cup gorgonzola, crumbled (optional)

Directions

 * 1) Preheat oven to 350F 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 minutes 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.