Tomato Soup with Mozzarella Croutons

Inspired by: Delivery pizza.

Why it's better: Pizza flavor without the grease.
Whole Living, October 2010
  • Yield Serves 4
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  • 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


  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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