Tomato Soup With Mozzarella Croutons

Last night I made the Tomato Soup With Mozzarella Croutons from the October issue of Whole Living magazine. The recipe was simple and delicious, and it definitely delivered on its "pizza flavor without the grease," promise. I'd certainly make it again.

However, the article says the recipe can be made in 30 minutes or less, which is just not true. In fact, the soup needs to simmer for 30 minutes once it's been made, not to mention the time to make the croutons. I'd also note that it would make four very small portions -- we were two and the leftovers look like one lunch serving to me. So, make it because it's yummy, healthy and easy, but not because it cooks in a flash.

Tomato Soup With Mozzarella Croutons
from Whole Living magazine

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.