Who doesn't love a classic tomato soup? It's warm and comforting & I've put a little twist on it! Adding the flavors of a Caprese salad just seemed natural to me. So this Caprese Tomato Soup is the best of both worlds!
Something about tomato soup just calls for melty cheese and the zing of balsamic cuts the richness of the cheese and tomato soup.
How To Make Soup a Filling Meal
I have a little secret ingredient in my soup to make it feel creamy and thick without actually adding cream or milk....chickpeas!
Chickpeas are an awesome lean protein and when thoroughly blended, meld really well with the acidity of the tomato.
It really helps turn a measly cup of soup into a full blown, satisfying meal.
Adding just a pinch of basil on top really brings it all together and sells the "Caprese" salad idea.
What Is In Caprese Salad?
Traditionally Caprese salad is an Italian salad of tomato, mozzarella, basil, salt, pepper, and maybe a drizzle of balsamic!
It is red, white, and green which are the colors of the Italian flag. It's a delicious salad on it's own and the flavors are perfect in a tomato soup.
If you enjoy Caprese salad you might also like my Peach Prosciutto Salad or Grilled Halloumi Salad
How To Make Caprese Soup
Sautee the Onion Heat the skillet with some olive oil and sautee the onion until very soft. Add in the garlic and continue to cook for 2-3 minutes
Add the Good Stuff! Pour in the diced tomatoes, tomato sauce, chickpeas, & chicken broth. Bring to a simmer then add in spices.
Let it Come Together Let this simmer away for about 15 minutes then stir in salt, pepper, garlic powder, and oregano. Blend using an immersion blender or a high speed blender.
Enjoy! Serve with mozzarella, basil, and a bit of balsamic glaze.
Want more soup recipes?
Caprese Tomato Soup
- 28 oz can of diced tomatoes can also use canned whole tomatoes!
- 8 oz can of tomato sauce
- ½ cup chickpeas drained
- 1 cup chicken broth
- 4 cloves of garlic minced
- ½ onion diced
- 1 teaspoon garlic powder
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon oregano
- 1 tablespoon chopped basil
- Balsamic Glaze
- Mozzarella Bals
- Over medium high heat warm up a drizzle of olive oil. Toss in your ½ onion that is diced finely. Cook until soft, about 5 minutes. Add garlic to the onions and continute cooking an additional 2 minutes.
- Add in the diced tomatos, tomato sauce, chickpeas, and chicken broth. Stir and let it come to a simmer.
- Stir in oregano, basil, salt, and pepper. Continue to cook for an additional 15 minutes until the chickpeas become really soft. Give the broth a taste and see if it needs additional salt or pepper to your taste.
- Once the chickpeas are nice and soft, use an immersion blender to make it creamy and smooth! If you don't have an immersion blender, very carefully use a high speed blender.
- Once it is thoroughly blended, you can transfer it back into the pot.
- When serving, place a couple of mozzarella balls on top & drizzle with balsamic glaze and finish off with shreds of basil.
Leave a Reply