Tomato and bread soup

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

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

[edit] Ingredients

• 5 slices Italian bread, crusts removed and cut into 1 (1/2" thick slices)
• 4 tablespoons olive oil (plus extra for drizzling)
• 1/2 cup onions, diced
• 5 cloves garlic, 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)

[edit] Directions

• Preheat oven to 350F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 min.
• Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or untill they begin to soften.
• Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or untill 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 occassionally.
• Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled gorganzola.

[edit] Other Links

[edit] See also