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+ servings

Caprese Tomato Soup

Sara Ayesh
A tomato soup inspired by a classic caprese salad.
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course The Main Event
Cuisine Soup
Servings 6 Servings
Calories 84 kcal


  • 28 oz can of diced 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 Bals


  • 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.
  • 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.


Serving: 1gCalories: 84kcalCarbohydrates: 14gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 5mgSodium: 1214mgFiber: 5gSugar: 7g
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