Tomato Soup Caprese
Pureed Tomato Soup with Mozzarella Crostini
Servings: 6 people
Calories: 348kcal
Ingredients
- 2 tbsp unsalted butter
- ½ onion chopped
- 1 carrot peeled and chopped
- 2 cloves garlic
- 1 tbsp fresh basil chopped (about 3 large leaves)
- 2 cups vegetable broth
- 28 oz can of whole peeled tomatoes
- 1 pinch sugar
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup heavy cream
Mozzarella Crostini
- 6 slices Italian or French bread
- 1 tsp olive oil
- 6 oz fresh mozzarella
Instructions
- Melt butter in a large pot or dutch oven
- Add onion and saute until translucent - about 5 min
- Add carrot and garlic and saute for another 2 minutes
- Add tomatoes with the juice
- Add vegetable broth
- Add salt, pepper,sugar, basil and cream
- Bring to a boil then cover and reduce to simmer for ½ hour
- Puree soup in batches in a food processor or blender
- Brush bread with olive oil and toast in oven
- When bread is light brown place a slice of mozzarella on top and melt in oven
- Serve Soup in bowl and top with Mozzarella crostini and a basil leaf
Nutrition
Serving: 1person | Sodium: 998mg | Calcium: 216mg | Vitamin C: 14mg | Vitamin A: 2325IU | Sugar: 6g | Fiber: 3g | Potassium: 406mg | Cholesterol: 46mg | Calories: 348kcal | Saturated Fat: 9g | Fat: 16g | Protein: 15g | Carbohydrates: 46g | Iron: 3mg