Tomato And Bread Soup - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 350\u00b0F 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.