Description Edit

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

Tomato and bread soup

Ingredients Edit

Directions Edit

  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.
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