Tomato and Bread Soup

Tomato and Bread Soup

  • Prep Time: 40 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 4

    • About This Recipe

    “Savory, thick, and satisfying. Perfect for lunch when served with a tossed greens salad.”

    Ingredients

  • 5slicesItalian bread, crusts removed and cut into 1( 1/2-inch thick slices)
  • 4tablespoonsolive oil( plus extra for drizzling)
  • 1/2 cuponion, diced
  • 5garlic cloves, crushed and coarsely chopped
  • 1/4 teaspoonred pepper flakes, crushed
  • 4pepperoncini peppers, chopped
  • 16plum tomatoes, skinned, seeded and cut into 1/2( about 4 cups)
  • 4cups beef stock or 4cupsbeef broth
  • 12leavesfresh basil, torn into 1( leaves)
  • 1/2 cupgorgonzola, 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.

    • 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.”

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