Tomato Soup With Mozzarella Croutons

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Framed Cooks


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One 28 ounce can peeled plum tomatoes, pureed with their juice in food processor

2 tablespoons olive oil

1/2 teaspoon red pepper flakes

2 cloves garlic, minced

1 cup diced onion

1 1/2 cups chicken stock

Coarse salt and fresh ground pepper

16 french bread slices

Olive oil

8 ounces slices fresh mozzarella

Assorted toppings (oregano, parmesan, basil, etc.)

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