Need a quick, easy and hearty dinner? This is it. Serve this soup with tuna sandwiches, and cheddar pinwheels. I guarantee you'll get Mom of the Year award. This recipe is from MAD HUNGRY. One of my favorite new cooking shows. Well, it's new to me anyway. You'll need extra hardware for this recipe, a blender or food processor. Here we go!
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
Pulse tomatoes and liquid in a food processor until chopped. The more process it, the more smooth your soup. 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.
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. Season with salt and pepper, and serve with soup. When ready to serve soup, chiffonade your basil leaves and sprinkle over your soup.
If planning to serve with sandwiches or other things, leave off the croutons. :)