Spicy Tomato Soup with Herbed Croutons | Edible Bozeman

Ingredients

• 1 tablespoon olive oil
• 1 garlic clove, chopped
• 1 teaspoon crushed red pepper
• 4 cups cherry tomatoes
• ½ teaspoon salt
• 1 tablespoon fresh basil leaves, chopped
• 4 cups vegetable broth (see recipe on page 22)
• ½ cup quinoa, rinsed and drained
• 3–4 leaves lacinato kale or Swiss chard, deveined and cut into ½-inch ribbons
• 1 tablespoon herbes de Provence
• 1 teaspoon sea salt
• 1–2 tablespoons olive oil
• ½ loaf crusty bread cut into 1-inch slices