Caprese Soup

Instructions

Dice 1/2 medium white onion, prepare 1 cup chopped fresh basil, and slice 4 ounces fresh mozzarella cheese into 4 slices. Set aside.

Heat 1 tablespoon olive oil in a large saucepan over medium high heat. Add in the diced 1/2 medium white onionnion and cook for about 5 minutes until soft and translucent. Stir in 4 teaspoons minced garlic and cook 1 minute.

Pour in 1 cup chicken broth, the drained 2 (15 ounce cans) fire roasted diced tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring it to a boil and simmer for about 10 minutes.

Remove from heat. Add half of the chopped basil. Use a handheld immersion blender to puree until smooth (or carefully transfer to a blender with a vented lid to puree and return to the pot). Stir in 1/2 cup heavy cream, carefully taste the soup, and add more salt and pepper if necessary.

Divide into oven-safe ceramic bowls or ramekins and top with a slice of mozzarella cheese. Place 6 inches beneath the broil setting in the oven and broil on low until cheese is brown and bubbly, about 2 to 3 minutes.

Garnish with the remaining chopped basil and drizzle with 2 tablespoons balsamic vinegar glaze.

Soup