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Hearty Tuscan Tomato and Bread Soup Recipe

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Ingredients

Adjust Servings:
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 onion 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 4 cups beef broth
12 leaves fresh basil torn into 1 (leaves)
1/2 cup gorgonzola crumbled (optional)

Nutritional information

278.6
Calories
139 g
Calories From Fat
15.5 g
Total Fat
2.5 g
Saturated Fat
0 mg
Cholesterol
1798.7mg
Sodium
29.4 g
Carbs
5 g
Dietary Fiber
10.1 g
Sugars
8.2 g
Protein
641g
Serving Size (g)
4
Serving Size

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Hearty Tuscan Tomato and Bread Soup Recipe

Features:
    Cuisine:

    Excellent robust soup. Very simple to make. Followed directions except could not use beef stock; used vegetable broth as it is a Lenten Friday; and I had to used canned crushed plum tomatoes as that is what I had on hand. Very nice texture to the soup as it was not too thick but not watery either. The gorgonzola cheese is a must. All the flavors go together perfectly and made for a really substantial and delicious lunch. This will be one of my regular soups from now on. Thanks so much for sharing this.

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Tomato and Bread Soup,Savory, thick, and satisfying. Perfect for lunch when served with a tossed greens salad.,Excellent robust soup. Very simple to make. Followed directions except could not use beef stock; used vegetable broth as it is a Lenten Friday; and I had to used canned crushed plum tomatoes as that is what I had on hand. Very nice texture to the soup as it was not too thick but not watery either. The gorgonzola cheese is a must. All the flavors go together perfectly and made for a really substantial and delicious lunch. This will be one of my regular soups from now on. Thanks so much for sharing this.,used veggie broth instead of beef and skipped ont eh gorgonzola. We ate this up in one day. My husband and I just kept getting more helpings! It was a bit more spicy than I thought it would be but I still loved it.


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    Steps

    1
    Done

    Preheat Oven to 350f Degrees, Place Bread Cubes on Baking Sheet and Toast Until Edges Are Lightly Brown, About 8-10 Minutes.

    2
    Done

    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
    Done

    Add the Garlic and Crushed Red Pepper and Continue to Cook, Stirring, For an Additional 5 Minutes or Until the Garlic Becomes Golden.

    4
    Done

    Add Pepperoncini, Tomatoes, Beef Stock and Toasted Bread and Bring to a Boil.

    5
    Done

    Reduce to a Simmer, Add Basil and Cook, Covered, 30-40 Minutes Stirring Occasionally.

    6
    Done

    Season to Taste With Salt and Pepper. Ladle Into Soup Bowls and Drizzle With Olive Oil, Garnish With Crumbled Gorgonzola.

    Avatar Of Raya Mcpherson

    Raya Mcpherson

    Vegan chef specializing in vibrant and creative plant-based dishes.

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