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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


  • 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


  • 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


  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!