Caprese Soup

I promised you something good to eat, right?

Well, here is my best effort.

 (this one makes use of all those tomatoes that are harvesting right now.)

 

Caprese Soup!

( A family favorite)

I apologize, in advance, for my lack of providing measurements, but I think you would

be able to improvise based on the amount of tomatoes you have. ;-)

You could even leave some ingredients out and I think it would still be yummy.

(Add some too, and then tell me about it in the comment section.)

 

Here's what I did:

Chopped up a bunch of onions, garlic, all the garden tomatoes I had left,

and I even had a small bag of tri-color mini mild peppers.

Add a little water.

 Added three cans of tomatoes.

(I like the fire roasted best - but anything will do.)

 Some chicken base...I like this one: no MSG!

 

 Basil from the garden.

 

 Basil was rinsed then cut, with kitchen shears, directly into the pot.

S & P, Red Pepper Flakes, and Italian Seasoning.

About this much. :-)

 

Something creamy.

I used Almond Milk and Greek Yogurt.

 

Then...

arm your self with this handy tool,

and puree it right in the pan.

 BEFORE PUREE

 

 AFTER PUREE

 

Better lighting = Yum!

 

 Now grab some fresh mozzarella cheese and balsamic vinegar,

 

 and a bowl.

 

There are two serving options:

 

First like this:

(Cheese on the bottom will help the cheese melt a little.)

Cheese

 

Balsamic Vinegar

 

Soup and sprig of basil.

(Hides cheese.)

 

This is the second option and my preferred method:

Soup first, then cheese and vinegar with sprig of basil.

 

 

Leftovers were individually frozen and saved for lunches.

There will be fighting over these leftovers!

 

Let me know if you make it and what you added or left out!