Tomato Soup with Mozzarella Croutons

This is a great recipe, which I clipped from one of a number of magazines several months ago.  It's quite delicious -- especially to someone who doesn't like tomato soup.  Enjoy the croutons in the soup and on an accompanying salad.  Enjoy!

For the soup:
1 28-oz can peeled tomatoes (whole, crushed, or diced)
2 Tbsp olive oil
1/2 tsp red pepper flakes
2 cloves garlic, minced
1 cup diced onion
2 1/2 cups reduced-sodium chicken stock
kosher salt (I used full sodium stock and didn't add my own salt)
freshly ground pepper

For the croutons:
1/2 baguette, sliced into squares (I purchased day-old Italian bread for about $1.00)
olive oil, for drizzling
8 oz. mozzarella (the recipe called for fresh, but I used pre-shredded)
fresh basil leaves (I used dried basil)

SERVES 4

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 reduces, about 30 minutes. Puree until smooth; season with salt and pepper.
2. Meanwhile, drizzle bread with oil.  Toast in a 375 deg 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 basil, season with salt and pepper, and serve with soup.