Recipe Thursday- Caprese Soup (15 minutes to make)
February 5, 2015
Caprese Soup Ingredients: 3 to 4 cans 18.5 oz each tomato basil soup – Progresso, Healthy Choice, Simply Organic, Campbells 8 slices baguette, ¼” thick Extra Virgin Olive Oil 8 ounces mozzarella Kosher salt and freshly ground black pepper
Fast Pesto: 2 cloves garlic 2 large handfuls fresh basil ¼ cup olive oil 1 tbs fresh lemon juice ¼ cup freshly grated parmesan Kosher salt
Directions: Preheat the oven to 400 degrees. Lay the slices of baguette on a sheet pan and drizzle with olive oil.
Toast the baguette slice for 5-7 minutes until golden brown. While the baguette slices are toasting, prepare the fast pesto. In the bowl of a food processor, pulse together the garlic, basil leaves, olive oil and lemon juice. Transfer to a bowl and fold in the Parmesan cheese.
Season to taste with kosher salt. Set the oven to broil. Fill 4 oven proof bowls with Tomato Basil Soup. Generously spread the 8 baguette slices with the pesto and place two on the top of each bowl of soup. Place 2 ounces of fresh mozzarella on the top of the baguette and pesto. Drizzle the top of the cheese with a little olive oil and sprinkle it with salt and black pepper. Broil the soup for 5 minutes or until the top of the cheese is golden and bubbly. Serve hot.
Makes/Yield: 4 servings Prep Time: 15 min Recipe Courtesy of msn.com and Heather Cristo
Schmechtig Landscapes is a landscape contractor who provides landscape design, landscape installation, and landscape services for clients in North Shore Suburbs of Chicagoland, Northwest Suburbs of Chicagoland, Lake Geneva, and surrounding communities.