This Easy Caprese Soup is full of hearty tomato flavor and topped off with fresh mozzarella cheese and a drizzle of balsamic for the ultimate comfort food soup.
Caprese love has swept the world over the past decade thanks to blogs, Pinterest, and all the people who can’t get enough of the tomato, basil, cheesey goodness. We love it just as much as everyone else! In this recipe we’ve taken all of the classic flavors of caprese and turned it into a delicious soup. It’s a hearty tomato soup base, with added fresh basil, melted fresh mozzarella on top, and drizzled with balsamic vinegar. This is one pretty amazing soup!
This recipes calls for the use of canned fire-roasted diced tomatoes. The fire roasted adds a lot of extra smokey flavor, which we highly recommend. If you want to make the soup base completely from scratch, roasting your own tomatoes, you certainly can following this recipe!
It’s extremely important to use fresh basil in this recipe. Nothing compares to the flavor of fresh basil and dried just won’t cut it!
It is vital to use fresh mozzarella in caprese soup. You can use pre-sliced fresh mozzarella if you like, but you definitely want to avoid shredded mozzarella from the grocery store. The success of caprese soup is largely due to the quality of your ingredients, so much sure to use a high quality fresh mozzarella.
Do I have to purée Easy Caprese Soup?
In this recipe we instruct you to purée the soup. If you want to switch things up with a chunky tomato soup, either partially purée it, or leave it completely chunky. When pureeing you can either use an immersion blender or transfer it to a regular blender. Just remember to vent out the blender so that pressure doesn’t build up. You don’t want a tomato explosion!
Storage and Reheating Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other delicious Italian inspired recipes:
- Lasagna Stuffed Chicken Breasts
- Pressed Italian Picnic Sandwiches
- Homemade Focaccia
- Sheet Pan Chicken Caprese
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Wonderful soup. Made it exactly as written the first time and was thrilled. Second time I used the surplus of cherry tomatoes from my garden (4 cups, halved, tossed with EVOO, salt and pepper) and then roasted at 400 for 20 minutes. Also added a pinch of cayenne. Omg. So good and a great way to use up those cherry tomatoes that all seem to come ripe the same day.
Thanks Rachel for another exceptionally easy and delicious recipe.
Im making this soup tonite for dinner for the second time, the hubby and I loved it !!
Have you tried substituting the heavy cream for anything else lower in fat?
You can always use half and half.
Try cream cheese it’s good too
Where can I find those bowls?
I found them at my local grocery store.