Tomato Soup with Mozzarella Croutons

Tomato Soup

Tomato Soup with Mozzarella Croutons…

Pizza without the grease.

Tomato Soup with Mozzarella Croutons
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  1. For The Soup
  2. 1 28-oz. can whole peeled plum tomatoes
  3. 2 tablespoons olive oil
  4. 1/2 teaspoon red pepper flakes
  5. 2 cloves garlic, minced
  6. 1 cup diced onion
  7. 2 1/2 cups low-sodium chicken stock
  8. Kosher salt and freshly ground pepper
  9. For The Croutons
  10. 1/2 baguette, sliced (about 16 slices)
  11. Olive oil, for drizzling
  12. 8 ounces fresh mozzarella, thinly sliced
  13. Fresh basil leaves
  1. Pulse tomatoes and liquid in a food processor until chopped. Heat oil and red pepper flakes in a saucepan over medium heat. Add garlic and onion. Cook, stirring, until onions are tender, about 6 minutes. Add tomatoes and stock and bring to a boil. Reduce to a simmer and stir occasionally, until slightly reduced, about 30 minutes. Puree until smooth; season with salt and pepper.
  2. Meanwhile, drizzle bread with oil. Toast in 375 degrees oven until it begins to turn golden, about 5 minutes. Top with mozzarella and return to oven. Cook until cheese begins to melt, about 1 minute more.
  3. Top with fresh basil, season with salt and pepper, and serve with soup.
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