Caprese Soup


Soup time y’all!

Soup season is here. It’s been cold in my frosty Maritime part of Canada’s East Coast for the past few weeks. Like, legit cold. The kind of cold that has me wanting to binge Netflix in a comfy sweater while drinking coffee all day long. And never, ever leave the house. I still love you, Canada. 

When the temperature drops, and it’s full on toque season, soup is a beautiful savior. Warm, comforting, heart-happy bowls of deliciousness. Soup is the perfect way to warm your soul, and an even better way to incorporate your favourite seasonal or canned veggies.

Enter Caprese Soup! This bowl of deliciousness is incredible any time of the year. If it’s summer time, swap out the canned tomatoes for 4 pounds of your favourite fresh tomatoes (diced). Done! Beautiful!


Caprese Soup

Makes 4 servings

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 bulb of garlic, peeled and finely sliced

Pinch of red chili flakes

1 tablespoon finely diced fresh basil stems

½ cup finely diced Spanish onion

6 sun-dried tomatoes in oil

1 tablespoon soft brown sugar

2 X 28-ounce cans of diced tomatoes

1 cup low-sodium vegetable stock

1 tablespoon red wine vinegar

1 tablespoon lemon zest

½ cup fresh basil leaves, plus more for garnish

2 x 125g balls of buffalo (or fresh) mozzarella

Sea salt & freshly cracked black pepper

Your favorite crusty bread, to serve

  1. Heat a large dutch oven (or large saucepan) over medium heat, then pour in 2 tablespoons of oil. When the oil is hot, add the sliced garlic and chili flakes, and cook for 30 seconds, keeping watch that it doesn’t burn. Stir in the onions and basil stems, and season with a pinch of salt. Cook for 4 minutes, then stir in the sun-dried tomatoes and brown sugar and cook, stirring often, for an additional two minutes.
  2. Pour in the tomatoes, stock, vinegar, and lemon zest, and season with a teaspoon of sea salt and good hit of freshly cracked black pepper. Bring to a boil, then simmer over medium heat for 20 minutes.
  3. Remove the soup from the heat and stir in the basil leaves (reserving a few for garnish). Blend with a hand-blender (or carefully transfer to a blender) until creamy and smooth. Taste and adjust seasoning as necessary.
  4. Divide the soup into bowls, then top with torn mozzarella, a drizzle of olive oil, and an extra hit of freshly cracked black pepper. Serve with crusty bread and enjoy! Delicious!




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