Caprese Tomato Spinach Soup Recipe

Name: Caprese Tomato Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (28 0z.) Fire Roasted Tomatoes; 3-4 vegetable stock; 2-3 glugs extra virgin olive oil; 5-7 Sun dried tomatoes, chopped.; 2 small shallots finely chopped; 1 medium garlic clove thinly sliced; 1/2 teaspoon dry basil; 1 good pinch dry thyme; 1 large bay leaf; 1/2 teaspoon celery salt; 1-1/2 teaspoons sea salt; 1/2 teaspoon freshly ground black pepper; 2 teaspoons balsamic vinegar; 6-8 hand fulls of spinach

Servings: persons

1 can (28 0z.) Fire Roasted Tomatoes
3-4 vegetable stock
2-3 glugs extra virgin olive oil
5-7 Sun dried tomatoes, chopped.
2 small shallots finely chopped
1 medium garlic clove thinly sliced
1/2 teaspoon dry basil
1 good pinch dry thyme
1 large bay leaf
1/2 teaspoon celery salt
1-1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
6-8 hand fulls of spinach

1
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.
2
2. Add the dry basil, thyme salt and black pepper, saute for another minute.
3
3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.
4
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.
5
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.
6
2. Add the dry basil, thyme salt and black pepper, saute for another minute.
7
3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.
8
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.
9
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.
10
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.
11
9. Serve with some toasted ciabatta or crusty bread slices and rub some garlic on the bread for extra flavor

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 can (28 0z.) Fire Roasted Tomatoes, 3-4 vegetable stock, 2-3 glugs extra virgin olive oil, 5-7 Sun dried tomatoes, chopped., and more.

Yes, Caprese Tomato Spinach Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caprese Tomato Spinach Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions