Tomato Soup with Mozzarella Croutons
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Whole Living, October 2010
- Yield Serves 4
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Ingredients
For the Soup
- 1 28-oz. can whole peeled plum tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 cup diced onion
- 2 1/2 cups low-sodium chicken stock
- Kosher salt and freshly ground pepper
For the Croutons
- 1/2 baguette, sliced (about 16 slices)
- Olive oil, for drizzling
- 8 ounces fresh mozzarella, thinly sliced
- Fresh basil leaves
Directions
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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.
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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.
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Top with fresh basil, season with salt and pepper, and serve with soup.
I made this tonight for dinner and it was great! I used vegetable broth instead of chicken stock, and my husband and I both loved it. Of course, we haven't tried it with chicken stock, so we don't really have anything to compare it with! We liked it so much that I know we'll be having it for dinner at least a couple times a month!
Very yummy and easy to make. My four kids loved it, they are, however, adventurous eaters and this soup has a little kick. They wouldn't buy it as a substitute for pizza but they were sold as an alternative to grilled cheese and canned soup.
what a great soup..........i just made it and love it