Saturday, March 26, 2011

Tomato Soup with Mozzarella Croutons

For the Soup
1 28 oz can whole peeled plum tomatoes (or you can use fresh tomatoes)
2 Tbsp. olive oil
1/2 tsp. red pepper flakes
2 cloves garlic, minced
1 cup diced onion
2 1/2 cups low-sodium chicken stock
kosher salt
freshly ground pepper

For the Croutons
1/2 baguette, sliced (about 16 slices)
olive oil, for drizzling
8 oz. 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 degree 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.

Per Serving:
382 calories; 9 g saturated fat; 10 g unsaturated fat; 45 mg cholesterol; 29 g carb; 981 mg sodium; 20 g protein

Recipe from Whole Living October 2010

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