Caprese Soup Recipe
Introduction
This Caprese Soup combines the fresh flavors of a classic Caprese salad into a comforting, creamy bowl. Roasted tomatoes, fresh basil, and melted mozzarella make it a delicious twist on traditional tomato soup.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium white onion, diced
- 4 teaspoons minced garlic (about 4 cloves)
- 1 cup chicken broth
- 2 (15 ounce) cans fire roasted diced tomatoes, drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped fresh basil
- 1/2 cup heavy cream
- 4 ounces fresh mozzarella cheese, sliced into 4 pieces
- 2 tablespoons balsamic vinegar glaze
Instructions
- Step 1: Dice the onion, chop half of the basil, and slice the mozzarella cheese. Set aside.
- Step 2: Heat olive oil in a large saucepan over medium-high heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Step 3: Pour in chicken broth, drained diced tomatoes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 4: Remove from heat. Add half the chopped basil and puree the soup with an immersion blender until smooth. If using a regular blender, carefully blend in batches and return soup to the pot.
- Step 5: Stir in heavy cream and taste, adjusting salt and pepper as needed.
- Step 6: Divide the soup into oven-safe bowls and top each with a slice of mozzarella. Place under the broiler about 6 inches from the heat and broil on low until cheese is bubbly and browned, about 2–3 minutes.
- Step 7: Garnish with remaining basil and drizzle with balsamic vinegar glaze before serving.
Tips & Variations
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Try adding a pinch of red pepper flakes for a subtle spicy kick.
- Use fresh mozzarella for the best melting and flavor, but burrata can be a luxurious alternative.
- If you don’t have balsamic glaze, reduce balsamic vinegar over low heat until thickened.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent curdling the cream. Add fresh mozzarella and broil just before serving for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, substitute the chicken broth with vegetable broth, replace heavy cream with coconut cream or cashew cream, and omit or use a vegan cheese alternative for the mozzarella.
Can I prepare this soup in advance?
Absolutely. Prepare the soup up to the blending step and refrigerate. Reheat gently, add cream, and complete the topping and broiling just before serving for optimal freshness.
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Caprese Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A cozy and flavorful Caprese Soup inspired by the classic Italian salad, combining fire-roasted tomatoes, fresh basil, creamy mozzarella, and a hint of garlic and balsamic glaze. Perfectly blended and topped with melted mozzarella for a comforting and elegant dish.
Ingredients
Sauce Base
- 1 tablespoon olive oil
- 1/2 medium white onion, diced
- 4 teaspoons minced garlic (about 4 cloves)
- 1 cup chicken broth
- 2 (15 ounce) cans fire roasted diced tomatoes, drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Herbs and Dairy
- 1 cup chopped fresh basil, divided
- 1/2 cup heavy cream
- 4 ounces fresh mozzarella cheese, sliced into 4 slices
Finishing
- 2 tablespoons balsamic vinegar glaze
Instructions
- Prepare ingredients: Dice the half medium white onion, chop 1 cup fresh basil (divided into two portions), and slice 4 ounces of fresh mozzarella cheese into 4 equal slices. Set all these aside for later use.
- Sauté onions and garlic: Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Then stir in 4 teaspoons minced garlic and cook for an additional 1 minute until fragrant.
- Add tomatoes and broth: Pour in 1 cup chicken broth and the drained 2 cans of fire-roasted diced tomatoes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 10 minutes to allow flavors to meld.
- Blend the soup: Remove the saucepan from heat. Add half of the chopped basil to the soup. Using a handheld immersion blender, puree the soup until smooth. Alternatively, carefully transfer soup to a blender with a vented lid and blend, then return to the pot.
- Finish soup with cream: Stir in 1/2 cup heavy cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
- Prepare for broiling: Divide the blended soup among oven-safe ceramic bowls or ramekins. Top each bowl with a slice of fresh mozzarella cheese.
- Broil cheese topping: Place the bowls about 6 inches below the broiler in the oven and broil on low heat until the mozzarella is bubbly and golden brown, about 2 to 3 minutes. Watch carefully to avoid burning.
- Garnish and serve: Remove bowls from the oven, garnish with the remaining chopped basil, and drizzle each bowl with 2 tablespoons of balsamic vinegar glaze. Serve immediately for best taste and texture.
Notes
- Make sure to use fire-roasted diced tomatoes for a deeper, smoky flavor in the soup.
- An immersion blender makes the blending step easier and safer; if using a traditional blender, blend in batches and be cautious with hot liquids.
- Balsamic vinegar glaze adds a sweet tangy finish; if unavailable, you can reduce balsamic vinegar until syrupy.
- The broiling step melts and browns the mozzarella for a delightful texture contrast.
- This soup pairs wonderfully with crusty bread or a light green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Caprese soup, tomato soup, Italian soup, creamy tomato soup, mozzarella soup, basil soup, fire-roasted tomato soup, broiled cheese soup
