Tomato Soup and Mozzarella Croutons
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Ingredients
Soup
- 1 28 oz Can Plum Tomatoes whole and peeled
- 2 tb Olive Oil
- 1/2 tsp Crushed Red Pepper
- 2 Garlic Cloves minced
- 1 C Onion diced
- 2.5 C Chicken Stock
- Salt
- Black
Croutons
- 1 Baguette sliced
- Olive Oil
- Mozzarella thin sliced
Ingredients
Soup
Croutons
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Instructions
Soup
- Pour the tomatoes into a food processor and pulse until chopped.
- Heat oil and the red pepper flakes in a sauce pan over medium heat
- Add the garlic and onions. Stir and cook the onions until tender (about 5 minutes)
- Add the tomatoes and chicken stock. Bring to a boil and then reduce to a simmer (until slightly reduced) for about 30 minutes
- Ladle the soup into a blender (or use an immersion blender) to puree until smooth. You could also strain the soup after the puree
Croutons
- Drizzle bread with oil, toast in 375 degree oven until golden (about 5 minutes). Top with mozzarella and return to oven to melt the cheese (1-2 minutes)
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