Tomato and Bread Soup Recipe

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Ingredients:

Serving

5 slices italian bread, crusts removed and cut into 1 (1/2-inch thick slices)
4 tbsp olive oil (plus extra for drizzling )
1/2 cup onion, diced
5 garlic cloves, crushed and coarsely chopped
1/4 tsp 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
12 leaves fresh basil
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	379.98 Kcal (1591 kJ)
Calories from fat	217.16 Kcal
		% Daily Value*
Total Fat	24.13g	37%
Cholesterol	22.18mg	7%
Sodium	1449.15mg	60%
Potassium	610.03mg	13%
Total Carbs	25.84g	9%
Sugars	3.92g	16%
Dietary Fiber	1.63g	7%
Protein	14.86g	30%
Vitamin C	3.1mg	5%
Vitamin A	0.3mg	10%
Iron	1.2mg	7%
Calcium	219.3mg	22%

Amount Per 100 g
Calories	101.46 Kcal (425 kJ)
Calories from fat	57.98 Kcal
		% Daily Value*
Total Fat	6.44g	37%
Cholesterol	5.92mg	7%
Sodium	386.94mg	60%
Potassium	162.88mg	13%
Total Carbs	6.9g	9%
Sugars	1.05g	16%
Dietary Fiber	0.44g	7%
Protein	3.97g	30%
Vitamin C	0.8mg	5%
Vitamin A	0.1mg	10%
Iron	0.3mg	7%
Calcium	58.5mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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