Soup season is upon us! So I'm kicking it off with flavors that are reminiscent of a summer staple (because I'm just not over that it's over) - Caprese Salad. This is a tomato based soup made hearty and healthy with kale - topped off with fresh mozzarella and basil. Yummm.
Caprese Tomato Spinach Soup
extra virgin olive oil
1/2 sun dried tomatoes, chopped
1 onion, finely chopped
3 garlic cloves, thinly sliced
2 teaspoons sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
32 oz. Fire Roasted Tomatoes
16oz grape tomatoes
6 cups chicken stock
10oz bag kale, stems removed
Fresh Buffalo Mozzarella
1. In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped onion, garlic, sun dried tomatoes, and saute for 3-4 minutes. Season with salt and black pepper, saute for another minute.
3. Add the can of crushed fire roasted tomatoes and grape tomatoes and cook for 2-3 minutes on medium.
4. Add the stock and kale, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. (You can puree part of the soup to thicken it)
5. Serve with mozzarella and basil.