Ingredients
-
5
-
4
-
1/2
-
5
-
1/4
-
4
-
16
-
4
-
12
-
1/2
-
-
-
-
-
Directions
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
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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. |
