Caprese soup


Caprese soup

By Sonia Sultana      

February 14, 2016

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Tomato, buffalo mozzarella and basil form a trio that will transport you straight to sunny Capri. Serve this soup at room temperature with some chargrilled ciabatta.

  • Cook: 40 mins
  • 40 mins

    40 mins

  • Yields: 4 Servings


1 bulb of garlic

1 kg mixed tomatoes

extra virgin olive oil

4 sun-dried tomatoes in oil

1 tablespoon soft brown sugar

50 g basil leaves , plus a few extra to garnish

1½ tablespoons red wine vinegar

4 slices of sourdough bread

2 x 125 g balls of buffalo mozzarella


Preheat the oven to 200ºC/gas 6.

Cut the garlic in half widthways and place in a large roasting tray with the tomatoes. Drizzle with 1 tablespoon of oil and roast in the oven for 25 minutes, or until the tomatoes have burst. Take out the tray and leave to cool slightly.

Squeeze the roasted garlic from its skin and put into a blender with the roasted tomatoes, sun-dried tomatoes (drained first), sugar, basil, vinegar and 3 tablespoons of oil.

Blitz until smooth, then transfer to a jug and set aside to come up to room temperature.

Heat a griddle pan and chargrill the sourdough on both sides.

Serve the soup at room temperature in shallow bowls, with half a torn mozzarella ball in the centre of each, topped with basil leaves, cracked black pepper and a drizzle of oil, with the bread on the side for dunking.


Nutrition Facts

Serving Size1
Total Fat29.3g
Saturated Fat11.2g
Total Carbohydrates34.4g

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