This Caprese Soup is so stinkin’ good! Thick, rich, creamy and fresh~~yes, fresh heirloom tomatoes, and if you can’t find them, or if they’re way to pricey, then substitute Roma tomatoes. Now my heirlooms were left over from the World Food Championships~~I used them in my third round of competition when I created my ‘Moroccan Bison Ragu’~~with some remaining I didn’t have the heart to leave them in Vegas. These were like the Flintstone size heirlooms, and they were sweetly delicious~~thank you USFoods!
So I carefully wrapped the babies and tucked them in my luggage~~thank goodness none were smooshed or burst~~they were perfectly intact and ready to be eaten! Now, I also use this recipe for another that you’ll love, ‘Shakshuka’~~if you haven’t had it, and I hadn’t until I recently visited Israel, then just CLICK, and you’ll have another idea for the leftover ‘Caprese Soup’.
What you need & What you do:
5-7 large heirloom tomatoes (substitution of other fresh tomatoes fine)—when put in food processor you want it to yield about 5+ cups of pureed tomatoes.
¾ cup extra virgin olive oil (divided)
1 ½ tsp sea salt
1 tsp dried oregano
1 tube concentrated tomato paste
½ cup burratta or buffalo mozzarella—creamy mozzarella works best
½ tsp red chili flakes
2 tbl dried minced onions
½ to ¾ cup chicken broth
1 cup finely chopped fresh basil (divided)
Puree in a food processor the tomatoes, ½ cup olive oil, salt and oregano until soupy. Transfer this to a heavy stock pot over medium heat. Add the tomato paste a little at a time and let it blend into the tomato mixture.
Add the mozzarella, chili flakes, minced onions and ½ cup chicken broth. Simmer on medium low achieving a somewhat thick rich consistency. (Thin with more chicken broth as desired.) Let it cook and thicken for about 30 minutes. Add ¾ cup of chopped basil.