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
Scale
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
