Deconstructed Caprese Soup

1. 1

   Blanch the tomatoes about 2 minutes to soften. Remove, cool slightly, and run them through a food mill. Add to a large pot and heat to low.

2. 2

   Slice basil and add to the tomato. Stir.

3. 3

   Add salt and pepper to taste and heat through.

4. 4

   While soup is cooking, toast the bread lightly, then top with mozzarella cheese. Toast again until cheese is melted.

5. 5

   Drizzle the cheesy bread with reduced balsamic vinegar and slice into sticks.

6. 6

   Add the soup to two bowls and drizzle with olive oil.

7. 7

   Serve with cheesy bread sticks.

* Per serving · 4 servings · Values may vary.

No additional tips available.