RCI-SP.003.0688.001
Tomato and Bread Soup
Savory, thick, and satisfying. Perfect for lunch when served with a tossed greens salad.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Italian bread5 slicescrusts removed and cut into 1 (½" thick slices)
- 4 tablespoons
- onions½ cupdiced
- garlic5 clovescrushed and coarsely chopped
- red pepper flakes¼ teaspooncrushed
- pepperoncini peppers4 unitchopped
- plum tomatoes16 unitskinned, seeded and cut into ½ (about 4 cups)
- beef stock or beef broth4 cups
- leaves fresh basil12 unittorn into 1 (leaves)
- gorgonzola½ cupcrumbled (optional)
Method
1
Heat 4 tablespoons of olive oil in a large pot over medium heat. Add the diced onions and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
2
Stir in the crushed garlic and red pepper flakes, cooking for 1 minute until fragrant. Add the chopped pepperoncini peppers and stir to combine.
3
Add the prepared plum tomatoes to the pot and stir gently to combine with the aromatics. Cook for 2-3 minutes to allow the tomatoes to begin releasing their juices.
4
Pour in the beef stock and bring the mixture to a gentle simmer. Simmer uncovered for 10-12 minutes, allowing the flavors to meld and the soup to reduce slightly.
11 minutes
5
Add the bread slices to the simmering soup, gently pressing them down into the liquid. Continue simmering for 5-8 minutes, stirring occasionally, until the bread begins to break down and thicken the soup.
6 minutes
6
Tear the fresh basil leaves by hand and stir most of them into the soup, reserving some for garnish. Taste and adjust seasoning as needed.
7
Ladle the soup into serving bowls and drizzle each portion with a small amount of extra olive oil. Top with the reserved fresh basil and crumbled gorgonzola if desired, then serve immediately.