Caprese Tomato Spinach Soup Recipes

TOMATO AND SPINACH SOUP

Steps:

• Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

ROASTED TOMATO CAPRESE SALAD

Steps:

• Preheat the oven to 275 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
• Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

TOMATO SPINACH SOUP

Steps:

• In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.

TOMATO SPINACH AND BASIL SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.

CAPRESE TOMATO SPINACH SOUP

Steps:

• 1. In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3-4 minutes. 2. Add the dry basil, thyme salt and black pepper, saute for another minute. 3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium. 4. Add the water, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. With an immersion blender puree the soup. 1. In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3-4 minutes. 2. Add the dry basil, thyme salt and black pepper, saute for another minute. 3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium. 4. Add the water, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. With an immersion blender puree the soup. 7. Using oven friendly soup bowls, scoop 2-3 ladles of tomato soup, add some of the sauteed spinach and top with the mozzarella buccatinis. 8. Place bowls onto a baking sheet and broil the soups for about 4-5 minutes, or until cheese is melted and slightly crust. Be careful to watch them so they don't burn. 9. Serve with some toasted ciabatta or crusty bread slices and rub some garlic on the bread for extra flavor

EASY CAPRESE SOUP

Steps:

• In 4-quart saucepan, heat sauce and broth to simmering over medium heat. Cook 5 minutes to let flavors combine. Divide among 4 bowls.
• Meanwhile, line cookie sheet with foil. Set oven control to broil. Place bread on cookie sheet and broil with tops 6 inches from heat 1 to 2 minutes, turning once, until edges start to turn color.
• Top each slice of bread with 3 pieces of the mozzarella. Broil with tops 6 inches from heat 1 to 2 minutes or until cheese melts and begins to bubble. Top cheese with basil, and place a piece of bread on top of each soup bowl.