Caprese Tomato Spinach Soup

Tomato-Spinach-Soup-'caprese-style'-ingredients ~Yes, more please!ingredientsIs it Spring time yet?!!!…Well the thermometer is still going up and down like mad in Austin. And since yesterday was on the chilly side, I was craving tomato soup. I know I have to wait at least one more season to get great tomatoes at the farmers market. In the meantime what do you do when it seems only greens are in season?

So I had to improvise. I had two routes:
1. Try buy the best tomatoes I could find at the supermarket, roast them and enhance them…the problem with this solution, (even if it sounds the most viable route) is when you are truly committed to getting fresh organic produce you go to the supermarket and often the tomatoes look good but since your can’t sample them you get a lot of variation in flavor and sweetness. In my experience and in my opinion they often look better than they taste when out of season.

2. The short easy route: to buy a can of roasted organic tomatoes…
Well, sometimes you just have to use a salvation can when tomatoes are not in season and your frozen tomatoes are gone! If I know something for sure it is that I will learn how to can tomatoes for this coming season… fortunately there are plenty of options in canned tomatoes: from organic, no salt added, and no preservatives, (and in the case of Muir Glen, among others, no BPA’s if that concerns you , check this product list)  I find these canned options to have a more consistent quality if I can’t get them in season.

So I bought a can of tomatoes to satisfy my tomato soup craving. And here’s where I put my twist on things. I enhanced it with some dried herbs,sun-dried tomatoes, and aromatics. The result was scrumptious. It was good ‘ol tomato soup to warm us up on these strange cold March days. I added dried basil, a pinch of thyme, garlic, shallots and sun-dried tomatoes, plus a little Balsamic vinegar to balance the soup’s sweetness. I also added some sautéed spinach and mozzarella Ciliegine (cherry size mozzarella balls) as toppings before broiling in the oven. It turned out amazingly good. It reminded me of a caprese salad in soup form!.. I hope you like it as much as we did! And stay warm!

caprese-tomatoe-spinach-soup-yes-more-please

Caprese Tomato Spinach Soup

Serves 4

1 can (28 0z.) Organic Fire Roasted Tomatoes (I used Muir Glen organic) this is a must! the fire roasted tomatoes give all the flavor to the soup.
3-4 cups water or vegetable stock …start with 3, then add more to desired consistency.
2-3 glugs extra virgin olive oil
5-7 Sun dried tomatoes, chopped.
2 small shallots finely chopped
1 medium garlic clove thinly sliced
½ teaspoon dry basil
1 good pinch dry thyme
1 large bay leaf
½ teaspoon celery salt
1-1/2 teaspoons sea salt
½ teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar

Toppings:

6-8 hand fulls of spinach
1 shallot
Extra virgin olive oil to saute
Salt and black pepper to taste.

Fresh Mozzarella Ciliegine
(if you can not find the Ciliegine, you can cut the mozzarella into small cubes)

Preparation:

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. Add the dry basil, thyme salt and black pepper, saute for another minute.
3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.
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. ( I love this gadget in the kitchen, it is so practical and easy to puree your soup on the same pot!)

Tomatoe-Spinach-Soup-Caprese-style-sautee-base-for-soup
5. Once its pureed, add the Balsamic vinegar, taste, adjust salt and pepper if necessary. Bring to slow simmer, turn off the heat, cover with a lid and keep it warm.
6. Quick Saute the spinach in a skillet over medium -high heat, heat up some olive oil, add shallots, garlic and saute for 15 seconds then add the spinach and toss until they are partially wilted, and coated with the hot oil, add salt and pepper. Set a side.

Flash-sauteed-spinach~-Yes,-more-please!
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.
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.

Tomato-Spinach-Soup-Caprese-style-assambling-the-soup-

Tomatoe-Spinach-Soup-Caprese-style-broil-your-soup

9. Serve with some toasted ciabatta or crusty bread slices and rub some garlic on the bread for extra flavor… Enjoy!

Tomatoe-Spinach-Soup-Caprese-style-rub-garlic-on-toastTomatoe-Spinach-Soup-Caprese-style-toasty,-melty,-Yes,-more-please!Tomatoe-Spinach-Soup-Caprese-style-Yes,-more-please! Caprese Tomato Spinach Soup

Music Pairing: Frank Sinatra,  “Fly me to the moon”

https://youtu.be/mhZ2X9znPxM

Tomatoe-Spinach-Soup-Caprese-style-Yes,more-please!

 

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Caprese Tomato Spinach Soup

Course Lunch, Main Course, Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 28oz can Organic Fire Roasted Tomatoes, I used Muir Glen organic) this is a must! the fire roasted tomatoes give all the flavor to the soup.
  • 3-4 cups water or vegetable stock, start with 3, then add more to desired consistency.
  • 2 glugs extra virgin olive oil
  • 5-7 Sun dried tomatoes, chopped
  • 1 medium garlic clove, thinly sliced
  • 1/2 teaspoon dry basil, if fresh use about 5-6 leaves
  • 1 good pinch dry thyme
  • 1 large bay leaf
  • 1/2 teaspoon celery salt
  • 1-1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 teaspoons balsamic Vinegar

Toppings:

  • 6-8 handfulls fresh spinach
  • 1 shallot, thinly sliced
  • extra virgin olive oil to sautee the spinach
  • Salt and black pepper to taste
  • Fresh Mozzarella Ciliegine, or frsh mozzarella cut into small cubes

Instructions

  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. Add the dry basil, thyme salt and black pepper, saute for another minute.

    3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.

    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. ( I love this gadget in the kitchen, it is so practical and easy to puree your soup on the same pot!)

    5. Once its pureed, add the Balsamic vinegar, taste, adjust salt and pepper if necessary. Bring to slow simmer, turn off the heat, cover with a lid and keep it warm.

    6. Quick Saute the spinach in a skillet over medium -high heat, heat up some olive oil, add shallots, garlic and saute for 15 seconds then add the spinach and toss until they are partially wilted, and coated with the hot oil, add salt and pepper. Set a side.

    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.

    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. 

    Serve with some toasted ciabatta or crusty bread slices and rub some garlic on the bread for extra flavor… Enjoy!

 

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24 Responses to Caprese Tomato Spinach Soup

  1. Betty January 31, 2017 at 9:59 am #

    For the sundried tomatoes, do I get the one packed in oil and seasonings?

  2. Georgia January 22, 2016 at 11:26 pm #

    Could I make this in a slow cooker?
    Thanks!

  3. Razina November 13, 2015 at 4:16 pm #

    Please help. Loving this recipe and would like to make it this weekend. Please advise as to how to roast or smoke the tomatoes.. Can I not do this in the oven? Best and quickest way please. Will let you guys know how it turned out 🙂

  4. Jodi June 25, 2015 at 3:39 am #

    Soooo good! I roasted fresh tomatoes with celerey, garlic, onion, olive oil & balsamic as what I had on hand and it was delicious. Definitely a keeper. Can’t wait to try more recipes 🙂

    • Mariana McEnroe June 29, 2015 at 11:48 pm #

      Great Jodi! so glad you like it!!! thanks for stoping by! : )

  5. tbm June 7, 2015 at 8:52 pm #

    Hi! Looks delish. Any other way to do this without having the immersion blender? We don’t have one or a good processor but maybe blender could work?

  6. Rachel Page May 29, 2015 at 12:45 am #

    It’s really easy to make with other vegetables.

  7. Kate Hayford January 30, 2015 at 12:26 pm #

    I made this last night, and it was really, really good! The only thing I changed was that I used chicken broth instead of veggie broth, as that was what I had. Actually, I ended up only using two cups of liquid instead of the three to four, and was happy with that. Has anyone tried using wine as the liquid? Does it cook off enough to get that winey depth of flavor?
    I served it with double grilled cheese sandwiches (cheese crispily cooked on the outside of the bread as well as inside). Delish!

  8. Ashley LaMar October 9, 2014 at 11:53 pm #

    Last night I made spinach grilled cheese with tomato soup but I love this recipe idea. Never thought of putting spinach IN the soup with cheese. I’ll be trying this soon. Tomato soup is my husbands favorite so I’m always on the search for new recipes.

  9. Mrs_Shot July 14, 2014 at 3:15 pm #

    Can this soup be frozen?

  10. Brei P April 3, 2014 at 7:34 pm #

    This soup was amazing! The consistency was excellent and there was so much depth of flavor between the smokiness of the fire roasted tomatoes and the salty, savory flavor of the sundried tomatoes. Definitely a winner! Thank you for this! 🙂

    • mariana_mcenroe April 4, 2014 at 5:57 pm #

      hello Brei! I’m so glad you like it!, I’m big fan of tomatoe everything!! do you have a favorite vegetable?

  11. Johanne March 31, 2014 at 11:16 am #

    this recipe looks amazing but your print option gives you 11 pages instead of just the recipe 🙁

    • mariana_mcenroe April 1, 2014 at 12:20 am #

      Sorry, Johanne!, we are currently fixing the problem. thank you for let us know. I will gladly send you the recipe in one page. Send us and e-mail, and I will forward you the recipe!

    • Mike February 13, 2015 at 6:29 pm #

      Hey Johanne – if you ever run into this problem again here’s a little trick for you.

      You can highlight the text you want to print by dragging your mouse, right click the area you’ve selected and click print.

      It will only bring up the text you want to print.

      Cheers

  12. Sarah @ thewoksoflife.com March 14, 2014 at 12:41 am #

    Oh my goodness. This soup looks so amazing. I love the spinach and cheese twist on your regular tomato soup. Just discovered your blog through foodgawker. Looking forward to seeing more!

    • mariana_mcenroe March 14, 2014 at 2:30 pm #

      Hello Sarah! welcome to my blog, any questions or feed back are greatly appreciated!…enjoy! hope to hear from you soon!

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