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.
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.
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.
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.
And it’s ooey-gooey-melty-cheezy-good.
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.
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.
Transfer to a bowl and fold in the Parmesan cheese. Season to taste with kosher salt.
Set the oven to broil and fill 4 oven proof bowls with Tomato Basil Soup.
Generously spread the 8 baguette slices with the pesto.
Place two on the top of each bowl of 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
Broil the soup for 5 minutes or until the top of the cheese is golden and bubbly.
Recipe: Caprese Soup
- –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
- 1. Preheat the oven to 400 degrees.
- 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. While the baguette slices are toasting, prepare the fast pesto.
- 4. In the bowl of a food processor, pulse together the garlic, basil leaves, olive oil and lemon juice.
- 5. Transfer to a bowl and fold in the Parmesan cheese. Season to taste with kosher salt.
- 6. Set the oven to broil.
- 7. Fill 4 oven proof bowls with Tomato Basil Soup.
- 8. Generously spread the 8 baguette slices with the pesto and place two on the top of each bowl of soup.
- 9. Place 2 ounces of fresh mozzarella on the top of the baguette and pesto.
- 10. Drizzle the top of the cheese with a little olive oil and sprinkle it with salt and black pepper
- 11. Broil the soup for 5 minutes or until the top of the cheese is golden and bubbly.
- 12. Serve hot.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
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This soup looks so freaking awesome! I”m totally in love and am going to try to make this this upcoming week!
It’s so easy!!! huh? I hope you enjoy it!
Love this soup Heather!
thanks Maria 🙂
Are you freaking kidding me? That’s it. I’m moving in. This is killing me softly. And I can’t stop writing. UUGUGUGUGGH.
I’m in love.
Such a great looking soup recipe and I love the inclusion of pesto 🙂
This is all of my loves — tomatoes, cheese, bread, pesto — in a bowl. Now if only the weather would cool down in California!
I actually wrote this on the one blustery day, and now I guess we have another 10 days of sun in the forecast. I guess I should be soaking it up while I can!
This looks like just what I did. It is unusually chilly today and tomato soup makes everything better.
Erin – ekcantcook.blogspot.com
This is such a great idea for soup, Heather. I love the summer flavors, and I adore soup. This great! Beautiful photos, too.
Thank you Cassie!
what a great idea & beautiful photos!
you had me at “caprese soup”. And lucky you for it feeling like Fall. It’s disgusting down here in sunny SoCal – and I can’t take it anymore!!!
Looks amazing! It doesn’t quite feel like fall in LA yet. When it does, I am making this soup asap!
I’m italian and definitly used to “taste kitchen” but really… every time you surprise me giving simple ingredient a special touch! Looks yummy, I’m gonna try soon 🙂
Thank you so much Alice 🙂
Soupista is happy. Shocker, I know. 🙂 Love the golden brown mozzarella on top and pesto toasts tucked inside!
I was just thinking that I hoped you saw that I made a soup!! Don’t worry- I have more on the way!
Ohhhhh Heather…..Ohhhh Heather, I thought I was holding on to summer but now I want to plummet full force into winter so that I can make this soup every.single.day. Who am I kidding, I can’t wait until winter. Looks awesome!
LOL!! Oh good! It got sunny here again, so now I have to hold off on too many soup recipes, but don’t worry! they are coming!
What a delicious combination of flavors!
This sounds amazing. I’m making this tonight, I’ve actually got everything I need to make it, just bought fresh basil and everything! thanks for this!
of course Cathy! I hope you enjoy it!
This looks amazing! Am I missing something, I don’t see tomatoes listed in the ingredients..
I figured it out…totally seperate recipe for the tomato basil soup!
This looks so amazing. I am still getting tomatoes and my basil is now a tree it is so tall. I can’t wait to use your pesto recipe too..stock up for the winter!! Thank you.
As a fellow Northwesterner (Vancouver, WA), I am so thrilled to find this recipe for dreary days! Looks absolutely delicious – one question – does your tomato basil soup freeze well? I’m not sure if I should cut the batch into a portion we could eat within a few days or make the full sized recipe and freeze it.
for sure you could freeze this. I always make big batch soups so I have lunch for a week or to just freeze. A great solution for not wasting all of your garden veggies.
This looks amazing! Such a great idea to kick tomato soup up a notch! I re-shared with my readers here: http://seektobemerry.blogspot.com/2012/09/so-long-september.html Thanks for the inspiration!
Great Meri! Glad you liked it!
This sounds amazing but I can’t find the recipe for the soup. Where can I find ? I really want to make this !!
Krystal! Just click on the link for Tomato Basil Soup on the ingredient list.
I love this soup….but please don’t call it Caprese just because there’s mozzarella and basil it doesn’t become Caprese…Caprese get it name from the island of Capri and it’s just simply a fresh salad made with slices of tomatoes from Capri Mozzarella di bufala from inland Napoli and basil. I see that in US anything with mozzarella cheese it’s called Caprese! It’s totally wrong! the soup looks outstanding but call it another name like:- Mozzarella soup. ciao
Mid-June? Lol, we say ‘After the Fourth’ 30 miles south of you. Soup looks delicious. I’m going to try it without the pesto (I know, but it’s not the DH’s favorite herb).
This looks fantastic! Do you mind me asking where you got your lion’s head soup bowls from?
This soup is like a hug for my belly! Looks yummo Heather!
I’m making this TONIGHT for dinner — little late to the party, but Happy New Year!