Tomato Soup With Mozzarella Croutons

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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

1/2 baguette, sliced (about 16 slices)

Olive oil, for drizzling

8 ounces fresh mozzarella, thinly sliced

Fresh basil leaves

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