By Chrissy Gray, Event Planner
With the cold, rainy weather here in Southern California, I’ve sure been craving a hot bowl of soup. The recipe below from Whole Living will not only warm you up, but with the delicious addition of cheesy croutons, it’s filling as well. Enjoy!
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 vegetable 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
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.









