One of the ones I needed was this tomato soup. I also needed a cover photo and this may be the one to fit the bill. Tomato soup is a pretty simple dish. I have made it a little more special with the addition of a caprese salad twist.
Caprese salad is an Italian salad of mozzarella, tomatoes and basil. I used all those flavor and made a french onion soup style tomato soup with the bread covered in cheese and melted on top of the soup. Tomato soup is also commonly served with a nice grilled cheese sandwich and this also fits that niche
Sometimes I do not want my bread dipped into the soup until I am ready so it can keep the nice crunch of the toasted bread. In this case I just lay the bread on a sheet try and broil the cheese to melt it separately and then dunk it in the soup as I eat. Both ways are great.
Here is the recipe
Tomato Soup Caprese
1 onion, minced
2 Tbsp olive oil
2 cloves garlic, smashed
1 can (28 oz) tomatoes, crushed
3 cups chicken stock
1 Tbsp sugar
2 tsp kosher salt
1/4 tsp pepper
baguette slices, toasted
pesto
mozzarella
1. In a pot, sweat the onion in the olive oil until translucent. Add the garlic and cook fragrant.
2. Add the tomatoes to the cooked onion along with the chicken stock.
3. Stir well to combine and season with salt, pepper and sugar. Taste and adjust as needed.
4. Bring the soup to a boil and reduce to a simmer until the flavor combines and the tomatoes loose any canned taste, at least 15 minutes.
5. Fill oven safe bowl with soup, smear bread with pesto and place on top of soup. Lay the mozzarella cheese on top to cover the soup.
6. Broil until the cheese melts and begins to brown.
