Tomato Caprese Soup
This tomato Caprese soup blends roasted tomatoes, garlic and cream into a smooth base. Fresh mozzarella, basil and balsamic finish the dish beautifully.
Servings: 4
Equipment
- Pot Large or Dutch Oven
Ingredients
- 1 Tablespoon olive oil
- 1 yellow onion diced
- 3 Cloves garlic minced
- 2 Cans fire-roasted diced tomatoes 15-Ounce cans
- 1 Cup tomato sauce
- 1 Cup chicken broth
- ½ Teaspoon salt plus more to taste
- ½ Teaspoon black pepper freshly cracked, plus more to taste
- 1 Cup heavy whipping cream
To Serve
- 8 Ounces bocconcini mini mozzarella balls
- balsamic glaze
- basil leaves chiffonade
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add onions and cook for 5 minutes, or until soft and translucent.
- Stir in garlic and cook for another minute.
- Add diced tomatoes, tomato sauce, chicken broth, salt, and pepper.
- Bring to a boil, reduce heat to a simmer and cook for 10 minutes.
- Use a handheld immersion blender to puree until smooth (or transfer to a blender to puree and return to the pot).
- Stir in the heavy cream, taste, and adjust salt and pepper if necessary.
- Divide into bowls and top with fresh mozzarella cheese balls.
- Drizzle balsamic glaze on top and garnish with basil leaves.
Notes
Blend smooth: Puree the soup for a silky texture or leave chunky for more bite.
Balance acidity: Add a pinch of sugar if tomatoes taste too acidic.
Use fresh basil: Fresh leaves bring the best flavor and aroma.
Garnish well: Don’t skip mozzarella and balsamic, they complete the Caprese taste.
Balance acidity: Add a pinch of sugar if tomatoes taste too acidic.
Use fresh basil: Fresh leaves bring the best flavor and aroma.
Garnish well: Don’t skip mozzarella and balsamic, they complete the Caprese taste.
Nutrition
Calories: 455kcal | Carbohydrates: 18g | Protein: 15g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 89mg | Sodium: 1173mg | Potassium: 302mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1965IU | Vitamin C: 11mg | Calcium: 326mg | Iron: 2mg
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