Recipe Thursday- Caprese Soup (15 minutes to make)

Photo Courtesy of and Heather Cristo

Recipe Thursday- Caprese Soup (15 minutes to make)

Caprese Soup
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


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 and Heather Cristo