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.
- 1 tablespoon extra virgin olive oil
- 1/2 white onion diced
- 4 cloves garlic crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 2 15 oz cans fire roasted diced tomatoes, drained
- 1/2 cup heavy cream
- 1 cup freshly chopped basil
- 8 oz fresh mozzarella sliced
- 2 tablespoons balsamic vinegar
- Heat olive oil in a large saucepan over medium high heat. Add in the diced onion and saute for about 5 minutes until soft and translucent. Stir in garlic and cook 1 minute. Add in the chicken broth, diced tomatoes, salt, and pepper. Bring it to a boil and simmer for about 10 minutes.
- Remove from heat. Add half of the fresh basil leaves, Use a handheld immersion blender to puree until smooth (or transfer to a blender to puree and return to the pot). Stir in the heavy cream, taste, and add more salt and pepper if necessary.
- Divide into ceramic bowls and top with a slice of mozzarella. Place under the broil setting in the oven and broil until cheese is brown and bubbly, 2-3 minutes. Garnish with basil leaves and drizzle balsamic vinegar on top.