A deliciously flavorful, creamy and cheesy soup that is easy to make. The fresh, roasted tomatoes add such a decadent taste to this soup and the creamy mozzarella is the icing on the cake.
Line a rimmed baking sheet with parchment paper, and spray with non-fat cooking spray. Place whole tomatoes and garlic on baking sheet and roast in oven for about 30 minutes.
Meanwhile, set a large sauce pan over medium high heat, melt butter and add in onions and salt. Cook until unions become tender and translucent, about 5 minutes.
Dump the cooked tomatoes and garlic cloves into the pot with the onions.
Add in basil, stock, pepper and oregano, and stir to combine. Bring mixture to a simmer, and then lower heat to medium low and let cook for about 15 minutes.
Remove from heat and stir in ricotta cheese. Now, using an immersion blender, puree the soup until smooth. Season with additional salt and pepper as needed.
Pour soup into 8 individual ramekins or oven safe bowls. Slice fresh mozzarella into 8 equally sized slices, and top each bowl of soup with a slice of mozzarella.
Place ramekins under broiler until mozzarella melts and begins to bubble. Remove from oven and serve.
Notes
Entire recipe makes 8 servingsServing size is about 1 ¼ cup soup, with 1oz mozzarella cheese
Nutrition
Nutrition Facts
TOMATO BASIL CAPRESE SOUP RECIPE
Amount per Serving
Calories
162
% Daily Value*
Fat
7.8
g
12
%
Saturated Fat
5
g
31
%
Cholesterol
36
mg
12
%
Sodium
539
mg
23
%
Potassium
445
mg
13
%
Carbohydrates
11.6
g
4
%
Fiber
2.6
g
11
%
Sugar
6.1
g
7
%
Protein
8.1
g
16
%
Calcium
120
mg
12
%
Iron
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.