Difference between revisions of "Tomato and Bread Soup"

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[[Category:Gorgonzola Recipes]]
 
[[Category:Gorgonzola Recipes]]
 
[[Category:Italian Soups]]
 
[[Category:Italian Soups]]
[[Category:Italian bread Recipes]]
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[[Category:Bread Recipes]]
 +
[[Category:Italian cuisine]]
 
[[Category:Onion Recipes]]
 
[[Category:Onion Recipes]]
 
[[Category:Pepperoncini Recipes]]
 
[[Category:Pepperoncini Recipes]]
 
[[Category:Plum tomato Recipes]]
 
[[Category:Plum tomato Recipes]]
 
[[Category:Tomato Soup Recipes]]
 
[[Category:Tomato Soup Recipes]]

Revision as of 15:57, 19 April 2012

Description

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

Ingredients

Directions

  1. Preheat oven to 350F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8 – 10 minutes.
  2. Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 minutes or until they begin to soften.
  3. Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
  4. Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
  5. Reduce to a simmer, add basil and cook, covered, 30 – 40 minutes stirring occasionally.
  6. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled gorgonzola.