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.

HASSELBACK TOMATO CAPRESE

Steps:

• Slice a thin piece off the stem end of the tomato and discard. Remove a thin piece of flesh off the long side of the tomato to make it stable. Place wooden skewers or chopsticks along the sides of the tomato. Using a sharp knife, make 4 wedge slices into the tomato, until the blade of the knife hits the skewers/chopsticks.
• Lay a small basil leaf on top each piece of mozzarella cheese. Gently push the slice of cheese and basil leaf into each crevice cut in the tomato. The cheese should be flush with the top of the tomato. Repeat this process with the remaining tomatoes, mozzarella and basil until all 4 tomatoes have been stuffed.
• Place the tomatoes onto a serving platter. Drizzle generously with the oil and balsamic glaze. Sprinkle with flakey sea salt and freshly cracked black pepper to serve.

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.

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.

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

SPINACH CAPRESE SALAD

Steps:

• Spread the spinach out on a serving plate. Place the slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar.