Tomato and Bread Soup
"Savory, thick, and satisfying. Perfect for lunch when served with a tossed greens salad."
photo by Steve Sickenberger
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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)
directions
- Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
- 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.
- Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until 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 occasionally.
- Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.
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Reviews
-
Delicious. I substitued onions with shallots and add some cellery. -
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. -
I 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. -
This is so good, i make this all the time now. Made no alterations!thanks for sharing! -
This is the best tasting tomato soup you will ever have. it was so easy to prepare and made no kitchen messes. I used canned plum tomatoes, rustic bread with the crust still on and left out the pepperonncini. I had tried bread soup in a local restaurant and was lucky enough to find this on Recipezzar. The gorgonzola really added a great bit of extra flavor. I was hasitant to try the cheese but was very happy I did. I also used a mixer in the pan to break up the bread a little more. If you are a tomato soup fan you gotta try this recipe. Thank you Steve for sharing.
