Tomato Soup with Mozzarella Croutons


  • 1 28-oz. can whole peeled plum tomatoes
  • 2 tablespoons olive oil
  • ½ teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 1 cup diced onion
  • 2 ½ cups low-sodium chicken stock
  • Kosher salt and freshly ground pepper
  • + 4 more ingredients
    • ½ 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, unti...

View full recipe at SpringPad


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