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Tomato Soup and Mozzarella Croutons

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Tomato Soup and Mozzarella Croutons BigOven - Save recipe or add to grocery list Yum
Course Main, Main Dish
Servings
Ingredients
Soup
Croutons
Course Main, Main Dish
Servings
Ingredients
Soup
Croutons
Instructions
Soup
  1. Pour the tomatoes into a food processor and pulse until chopped.
  2. Heat oil and the red pepper flakes in a sauce pan over medium heat
  3. Add the garlic and onions. Stir and cook the onions until tender (about 5 minutes)
  4. Add the tomatoes and chicken stock. Bring to a boil and then reduce to a simmer (until slightly reduced) for about 30 minutes
  5. 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
  1. 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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Tomato Soup and Mozzarella Croutons

Home made tomato soup with a bit of spice

Soup

  • 1 28-oz Can Plum Tomatoes, whole and peeled
  • 2 T Olive Oil
  • 1/2 t Red Pepper Flakes
  • 2 Cloves Garlic, minced
  • 1 C Onion, diced
  • 2.5 C Chicken Stock
  • Salt & Pepper

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

Salt and pepper to taste

Croutons

  • Baguette, sliced
  • Olive Oil
  • Mozzarella, thinly sliced
  • Basil leaves, Fresh (optional)

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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