Caprese Soup

This is the first day where it feels like fall here. Its gray and rainy and even a little dreary- just a sign of what us Seattleites have to look forward to until around mid-June of next year. Seriously.

Caprese Soup

It is also Coco’s first day of school for the year (well, it’s 2 hours twice a week, but still…) Hilarious!! Her backpack is almost as big as she is.

Caprese Soup

Caprese Soup

I thought that this soup would be perfect for a blustery fall school night dinner. I still have enough late summer tomatoes coming out of the garden to make this soup, but the fact that I am tuning into a steaming pt of soup verses, say, a fresh caprese salad, means that the seasons are changing.

Caprese Soup

Truth be told, I was originally going to make French Onion Soup. Then I realized that I just haaad to use up all these tomatoes I have. But I still really wanted the good part of the French Onion Soup: obviously the toast and cheese. So I made a tomato/basil/mozzarella version.

Caprese Soup

And it’s ooey-gooey-melty-cheezy-good.

Caprese Soup

Preheat the oven to 400 degrees.

Lay the slices of baguette on a sheet pan and drizzle with olive oil. Toast the baguette slice for 5-7 minutes until golden brown.

Caprese Soup

While the baguette slices are toasting, prepare the fast pesto. In the bowl of a food processor, pulse together the garlic, basil leaves, olive oil and lemon juice.

Caprese Soup

Transfer to a bowl and fold in the Parmesan cheese. Season to taste with kosher salt.

Caprese Soup

Set the oven to broil and fill 4 oven proof bowls with Tomato Basil Soup.

Caprese Soup by Heather Christo

Generously spread the 8 baguette slices with the pesto.

Caprese Soup

Place two on the top of each bowl of soup.

Caprese Soup

Place 2 ounces of fresh mozzarella on the top of the baguette and pesto. Drizzle the top of the cheese with a little olive oil and sprinkle it with salt and black pepper

Caprese Soup

Caprese Soup

Broil the soup for 5 minutes or until the top of the cheese is golden and bubbly.

Caprese Soup

Serve hot.

Caprese Soup

Recipe: Caprese Soup

Ingredients

  • Tomato Basil Soup
  • -8 slices Baguette, ¼” thick
  • -Olive oil
  • -8 ounces mozzarella
  • -Kosher salt and freshly ground black pepper
  • Fast Pesto:
  • -2 cloves Garlic
  • -2 large handfuls fresh Basil
  • -¼ cup Olive oil
  • -1 Tbs fresh lemon juice
  • -¼ cup freshly grated Parmesan
  • -kosher salt

Instructions

  1. 1. Preheat the oven to 400 degrees.
  2. 2. Lay the slices of baguette on a sheet pan and drizzle with olive oil. Toast the baguette slice for 5-7 minutes until golden brown.
  3. 3. While the baguette slices are toasting, prepare the fast pesto.
  4. 4. In the bowl of a food processor, pulse together the garlic, basil leaves, olive oil and lemon juice.
  5. 5. Transfer to a bowl and fold in the Parmesan cheese. Season to taste with kosher salt.
  6. 6. Set the oven to broil.
  7. 7. Fill 4 oven proof bowls with Tomato Basil Soup.
  8. 8. Generously spread the 8 baguette slices with the pesto and place two on the top of each bowl of soup.
  9. 9. Place 2 ounces of fresh mozzarella on the top of the baguette and pesto.
  10. 10. Drizzle the top of the cheese with a little olive oil and sprinkle it with salt and black pepper
  11. 11. Broil the soup for 5 minutes or until the top of the cheese is golden and bubbly.
  12. 12. Serve hot.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Print Recipe  

Caprese Soup

This is the first day where it feels like fall here. Its gray and rainy and even a little dreary- just a sign of what us Seattleites have to look forward to until around mid-June of next year. Seriously.

Caprese Soup

It is also Coco’s first day of school for the year (well, it’s 2 hours twice a week, but still…) Hilarious!! Her backpack is almost as big as she is.

Caprese Soup

Caprese Soup

I thought that this soup would be perfect for a blustery fall school night dinner. I still have enough late summer tomatoes coming out of the garden to make this soup, but the fact that I am tuning into a steaming pt of soup verses, say, a fresh caprese salad, means that the seasons are changing.

Caprese Soup

Truth be told, I was originally going to make French Onion Soup. Then I realized that I just haaad to use up all these tomatoes I have. But I still really wanted the good part of the French Onion Soup: obviously the toast and cheese. So I made a tomato/basil/mozzarella version.

Caprese Soup

And it’s ooey-gooey-melty-cheezy-good.

Caprese Soup

Preheat the oven to 400 degrees.

Lay the slices of baguette on a sheet pan and drizzle with olive oil. Toast the baguette slice for 5-7 minutes until golden brown.

Caprese Soup

While the baguette slices are toasting, prepare the fast pesto. In the bowl of a food processor, pulse together the garlic, basil leaves, olive oil and lemon juice.

Caprese Soup

Transfer to a bowl and fold in the Parmesan cheese. Season to taste with kosher salt.

Caprese Soup

Set the oven to broil and fill 4 oven proof bowls with Tomato Basil Soup.

Caprese Soup by Heather Christo

Generously spread the 8 baguette slices with the pesto.

Caprese Soup

Place two on the top of each bowl of soup.

Caprese Soup

Place 2 ounces of fresh mozzarella on the top of the baguette and pesto. Drizzle the top of the cheese with a little olive oil and sprinkle it with salt and black pepper

Caprese Soup

Caprese Soup

Broil the soup for 5 minutes or until the top of the cheese is golden and bubbly.

Caprese Soup

Serve hot.

Caprese Soup

Recipe: Caprese Soup

Ingredients

  • Tomato Basil Soup
  • -8 slices Baguette, ¼” thick
  • -Olive oil
  • -8 ounces mozzarella
  • -Kosher salt and freshly ground black pepper
  • Fast Pesto:
  • -2 cloves Garlic
  • -2 large handfuls fresh Basil
  • -¼ cup Olive oil
  • -1 Tbs fresh lemon juice
  • -¼ cup freshly grated Parmesan
  • -kosher salt

Instructions

  1. 1. Preheat the oven to 400 degrees.
  2. 2. Lay the slices of baguette on a sheet pan and drizzle with olive oil. Toast the baguette slice for 5-7 minutes until golden brown.
  3. 3. While the baguette slices are toasting, prepare the fast pesto.
  4. 4. In the bowl of a food processor, pulse together the garlic, basil leaves, olive oil and lemon juice.
  5. 5. Transfer to a bowl and fold in the Parmesan cheese. Season to taste with kosher salt.
  6. 6. Set the oven to broil.
  7. 7. Fill 4 oven proof bowls with Tomato Basil Soup.
  8. 8. Generously spread the 8 baguette slices with the pesto and place two on the top of each bowl of soup.
  9. 9. Place 2 ounces of fresh mozzarella on the top of the baguette and pesto.
  10. 10. Drizzle the top of the cheese with a little olive oil and sprinkle it with salt and black pepper
  11. 11. Broil the soup for 5 minutes or until the top of the cheese is golden and bubbly.
  12. 12. Serve hot.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4