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1. In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3-4 minutes.
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2. Add the dry basil, thyme salt and black pepper, saute for another minute.
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3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.
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4. Add the water, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. With an immersion blender puree the soup.
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1. In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3-4 minutes.
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2. Add the dry basil, thyme salt and black pepper, saute for another minute.
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3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.
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4. Add the water, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. With an immersion blender puree the soup.
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7. Using oven friendly soup bowls, scoop 2-3 ladles of tomato soup, add some of the sauteed spinach and top with the mozzarella buccatinis.
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8. Place bowls onto a baking sheet and broil the soups for about 4-5 minutes, or until cheese is melted and slightly crust. Be careful to watch them so they don't burn.
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9. Serve with some toasted ciabatta or crusty bread slices and rub some garlic on the bread for extra flavor
