Caprese soup

Caprese soup

Whenever I eat tomato soup it always reminds me of growing up when my mom and I would eat tomato soup and grilled cheese sandwiches. While this soup recipe is a little more “grown up,” it still takes me back. While I love a greasy grilled cheese sandwich, I can’t splurge as much as I could as a kid. However, the mozzarella drops along with a side of crunch toast or bread serve as a close alternative.


  • 1 can (28 0z.) Organic Fire Roasted Tomatoes
  • 3-4 cups water
  • 2-3 glugs extra virgin olive oil
  • 5-7 Sun dried tomatoes, chopped.
  • 2 small Shallots finely chopped
  • 1 medium garlic clove thinly sliced
  • ½ teaspoon dry basil
  • 1 pinch dry thyme
  • 1 large bay leaf
  • ½ teaspoon celery salt
  • 1-1/2 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons balsamic vinegar


  • 6-8 hand fulls of spinach
  • 1 shallot
  • Extra virgin olive oil to saute
  • Salt and black pepper to taste (or about 1 teaspoon)
  • Fresh Mozzarella Ciliegine (if you can not find the Ciliegine, you can cut the mozzarella into small cubes)
  • Toasted bread


In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3-4 minutes.

Add the dry basil, thyme salt and black pepper, saute for another minute.

Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.

Add the water, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. With an immersion blender puree the soup. ( I love this gadget in the kitchen, it is so practical and easy to puree your soup on the same pot!)

Serve immediately with the toppings and enjoy.


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