Caprese Tomato Soup

WHITE KITCHEN RED WINE

“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!”

-WHITE KITCHEN RED WINE

Tomatoes

Tomatoes

MAIN INGREDIENT

INGREDIENTS:

– 28 oz can of diced tomatoes can also use canned whole tomatoes! – 8 oz can of tomato sauce – 1/2 cup chickpeas drained – 1 cup chicken broth – 4 cloves of garlic minced – 1/2 onion diced – 1 tsp garlic powder – 2 tsp salt – 1 tsp pepper – 2 tsp oregano – 1 tbsp chopped basil Toppings – Balsamic Glaze – Basil – Mozzarella Balls

Caprese  Tomato Soup

Yield

6 Servings

course

Main Event

Time

35 Minutes

cuisine

American

1. Over medium high heat warm up a drizzle of olive oil. Toss in your 1/2 onion that is diced finely. Cook until soft, about 5 minutes. Add garlic to the onions and continute cooking an additional 2 minutes.

Directions:

2. Add in the diced tomatos, tomato sauce, chickpeas, and chicken broth. Stir and let it come to a simmer.

Directions:

3. 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.

Directions:

4. 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.

Directions:

5. Once it is thoroughly blended, you can transfer it back into the pot.

Directions:

6. When serving, place a couple of mozzarella balls on top & drizzle with balsamic glaze and finish off with shreds of basil.

Directions:

Enjoy!

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