Difference between revisions of "Tomato and Bread Soup"

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m (Text replace - "Directions" to "Procedures")
 
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* ½ cup [[gorgonzola]], crumbled (optional)
 
* ½ cup [[gorgonzola]], crumbled (optional)
  
== Directions ==
+
== Procedures ==
 
# Preheat oven to 350F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8 – 10 minutes.
 
# Preheat oven to 350F 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 [[onion]]s and cook for 3-4 minutes or until they begin to soften.
 
# Heat [[olive oil]] in a 5 quart pot over medium heat, add [[onion]]s and cook for 3-4 minutes or until they begin to soften.
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[[Category:Garlic Recipes]]
 
[[Category:Garlic Recipes]]
 
[[Category:Gorgonzola Recipes]]
 
[[Category:Gorgonzola Recipes]]
[[Category:Italian Soups]]
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[[Category:Italian cuisine]]
 +
[[Category:Soup Recipes]]
 
[[Category:Bread Recipes]]
 
[[Category:Bread Recipes]]
 
[[Category:Italian cuisine]]
 
[[Category:Italian cuisine]]

Latest revision as of 16:00, 11 July 2012

Description

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

Ingredients

Procedures

  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.