Tomato And Bread Soup

• 5 slices Italian bread, crusts removed and cut into 1 (1/2-inch thick slices)
• 4 tablespoons olive oil (plus extra for drizzling)
• 1/2 cup onion, diced
• 5 garlic cloves, crushed and coarsely chopped
• 1/4 teaspoon 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 or 4 cups beef broth
• 12 leaves fresh basil, torn into 1 (leaves)
• 1/2 cup gorgonzola, crumbled (optional)

1. Preheat oven to 350u0b0F 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 min 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.

italian bread, olive oil, onion, garlic, red pepper, pepperoncini peppers, tomatoes, beef stock, basil, gorgonzola

Taken from www.food.com/recipe/tomato-and-bread-soup-8462 (may not work)