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    Inspired by: Delivery pizza. Why it's better: Pizza flavor without the grease.

    3y Saved to Recipes
    • Teri Barthelmes

      Read Whole Living's Tomato Soup with Mozzarella Croutons recipe. Also find healthy breakfast, lunch, snack, dinner & dessert recipes, plus heart healthy food & weight loss recipe ideas at

    • Rebecca Parker

      Tomato Soup with Mozzarella Croutons: Croutons are top-notch. Next time I'll add less onions & invest in a better food processor for the tomatoes. I still think the Florentine soup (see below) is my favorite.

    • Houston Foodlovers

      Tomato Soup with Mozzarella Croutons - from Whole Living Magazine ~~ Houston Foodlovers Book Club

    • Natalie Ibbott-Smith

      Tomato Soup with Mozzarella Croutons - I want a bowl right now!

    • Walton Price

      For the Winter: Tomato Soup with Mozzarella Croutons - Whole Living Eat Well

    • Melanie Wagner

      the little house in the city: Tomato Soup With Mozzarella Croutons

    • Henry W. Powell

      Recipe - Tomato Soup with Mozzarella Croutons -

    • Rachel Brillisour

      Fall Soup Recipes | Whole Living

    • Sarah P

      Tomato Soup with Mozzarella Croutons Ingredients 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 Directions 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. 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. Top with fresh basil, season with salt and pepper, and serve with soup.

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