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.