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Caprese Soup




Did I ever tell you about the time I though I’d invented Caprese salad? I threw myself into cooking in college, and although I wasn’t really all that great at it, I was the only one who was doing it, so people ate it.

I made an apple pie that I forgot to put sugar in that came out a bit savory, but the guy across the hall still polished it off. And then there was the cheesecake that I massively overcooked because I thought "a toothpick inserted in the center comes out clean" turns out, that isn’t the case with cheesecakes. But I wanted to learn to cook, and without growing up in a cooking environment, I just had to get in the kitchen and work it out.

When I discovered the "cheese balls in water in those tubs" it was quite a culinary revelation for me. I’d never seen anything like it, and although it cost about an hours wage at time, it was completely worth it. I cut it up, added tomatoes, basil and some balsamic and though I was a genius. A few months later, after 3 part time jobs along with a full load of college classes, I’d save enough money for a plane ticket to Europe. I ended up in Italy, and realized that the Italians had discovered those same magical mix of ingredients centuries before I did.

Even though I had to concede the recipes origin to Italy, it’s still one of my favorite flavor combinations. I just can’t believe that someone who loves soup and caprese as much as I do took this long to mix the two together.

Caprese Soup 3

Caprese Soup


  • 4 lbs tomatoes, quartered (4 to 6 large heirloom or beefsteak)
  • 2 tbs olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ¼ cup white wine
  • ½ tsp minced fresh rosemary
  • 1 cup chicken stock (or vegetable broth) plus additional as desired
  • 2 tbs tomato paste
  • ¼ cup heavy cream
  • ¼ cup balsamic glaze
  • 10 ounces burrata cheese or soft whole milk mozzarella
  • 8 leaves basil, chopped


  1. Preheat oven to 400. Place tomatoes, cut side down, on a baking sheet that has been covered with aluminum foil.
  2. Roast at 400 for 20 minutes or until the skin starts to shrivel. Remove from oven, allow to cool slightly. The skins should easily peel away. Pull skins off tomatoes, discard skins.
  3. While the tomatoes cook, start the soup. In a large pot, heat the olive oil over medium heat. Add the onions and cook until softened and slightly caramelized, about 10 minutes.
  4. Add the garlic and stir for about 30 seconds. Stir in the white wine.
  5. Add the rosemary, stock, tomato paste, and skinned tomatoes. Allow to simmer until reduced, slightly thickened, and the tomatoes have broken down, about 20 minutes. Remove from heat.
    Using an immersion blender, puree until very smooth. Soup will be thick, add additional stock to thin as desired.
  6. Stir in cream over low heat for about 2 minutes.
  7. Pour into bowls, top with cheese, drizzle with glaze and sprinkle with basil.

You can either make balsamic glaze by reducing 2 cups balsamic and 2 tbs of white sugar or honey until thick and syrupy, or you can purchase it in most grocery stores near the balsamic vinegar.

Caprese Soup 7



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Averie @ Averie Cooks February 14, 2013 um 1:32 am

I love tomatoes and caprese salad. This is a great way to work those flavors together!


ashley – baker by nature February 14, 2013 um 4:34 am

Ha! I remember when I first started cooking there were soooooooo many disasters. I mean, really, there still are. But on to the soup! Wow, Jackie – this one is a beauty!


Jackie February 14, 2013 um 8:57 am

I think everyone did. But it’s only the ones of us that still love it that just kept going, even with the disasters.


Bree February 14, 2013 um 8:21 am

Too funny! Well this soup looks great!


claire @ the realistic nutritionist February 14, 2013 um 8:27 am

HHAHAHA. I love you. and this soup.


Chung-Ah | Damn Delicious February 14, 2013 um 9:13 am

I’m a bit relieved to know that I’m not the only one with cooking fails!

And this soup – oh yeah – I’m totally loving the flavors int his. And that balsamic glaze looks like perfection!


Cassie | Bake Your Day February 14, 2013 um 10:21 am

But they are a magical mix of ingredients! I love the story, so true. And I love this soup!


lindsay February 14, 2013 um 10:49 am


I laughed out loud reading your cooking blunders… and how you thought you invented caprese salad 🙂 Too funny.

The soup looks delicious!


amy @ fearless homemaker February 14, 2013 um 11:15 am

Caprese salads (or sandwiches) are truly one of my favorite things – I’ve never even thought about adapting those flavors into a soup – so clever! Wish I had a bowl right now. =)


RavieNomNoms February 14, 2013 um 12:37 pm

Haha such a cute post. This looks SO good! I love caprese anything. Unfortunately I have to be very careful with the cheeses these days, but I do tend to treat myself sometimes.


Nicole @ youngbrokeandhungry February 14, 2013 um 1:35 pm

My first experience at learning how to "cook" was when I was three and I would throw a bunch random stuff into a pot. Like soap, vegetables, laundry detergent, ect. It was pretty nasty. Caprese Salads though always remind me of my mother. She loves them and makes them year around. This is a great variation.


Megan {Country Cleaver} February 14, 2013 um 8:07 pm

Caprese is one of my favorite combos too. And this looks fantastic. I want this in the summer, by a pool, whilst I’m getting a tan. Caprese always makes me think of summer.


Stephanie @ Eat. Drink. Love. February 14, 2013 um 9:33 pm

Caprese is truly a magical combination! What a great idea to put it a soup!


a farmer in the dell February 15, 2013 um 10:05 am

what a great post! I’ve had many kitchen disasters! This soup is absolutely brilliant. I love caprese salad SO much and the fact that you combined my favorite flavors into a soup is amazing!


Kiersten @ Oh My Veggies February 15, 2013 um 10:05 am

I constantly feel like I’m inventing recipes, only to find out they’ve been done before. Sigh. This is such an awesome idea for a soup–delicious!


pia February 16, 2013 um 5:56 am

Many thanks for this great recipe. We managed to get the soup made on a weeknight and it was superb: -)


Nancy February 17, 2013 um 4:58 pm

You are a very creative person!I never would have though to make a soup like this


lady cooks a lot February 19, 2013 um 8:25 am

I love that you roasted the tomatoes! brilliant way to remove the skin and bring some flavor


katie February 19, 2013 um 5:21 pm

gah! I love caprese salads so I can only imagine how tasty this soup is.


Kristen ~ Smashed Garlic February 20, 2013 um 7:56 am

I just found your blog via Pinterest and I’m so glad that I did! Like you, I was the girl who cooked and experimented with food in college but it was after my study abroad in Rome. There is something that gets into your blood and inspires you after walking through those magical streets. This recipe is calling to me, especially the burrata part which I have in my fridge at this very moment. YUM!


Jackie February 20, 2013 um 1:05 pm

I love Italy. Maybe my favorite country I’ve ever been to. I would probably cry (ok, definitely cry) if someone told me I would never go there again. How amazing that you got to live there 🙂


Rach February 20, 2013 um 8:42 am

I love that you thought you invented caprese salad! That’s actually really a cute story! And I have to tell you, making it into a soup is a great idea! 🙂


Jackie February 20, 2013 um 1:06 pm

The funny thing is, a few years ago I told that story to another food blogger and she told me that she thought she invented caprese sandwiches. SO funny how we think we are being sooooooo creative, but really, it’s all been done before.


Kelly @ Laughter, Strength, and Food February 23, 2013 um 8:40 am

I absolutely love caprese everything so I’m sure this soup is amazing! I can’t wait to make it!


Erin @ Dinners, Dishes and Desserts February 24, 2013 um 5:57 pm

What a delicious soup. A classic flavor combination that would be delicious here!


Maria Marla February 26, 2013 um 1:10 pm

I’m laughing! Too funny. I do the same thing some times. Beautiful soup.


Serena (serenabakessimplyfromscratch) February 28, 2013 um 11:01 am

I love your story! So many times I think I’ve come up with a new idea but it never ends up being the case.. Oh well that’s life! Your soup looks amazing!


Stefanie @ Sarcastic Cooking February 28, 2013 um 12:01 pm

Your cheesecake story is too funny. I was the same way in college. One time I decided to make enchiladas with a chipotle sauce on top. I never had a chipotle pepper in my life but the Food Network was all about them so I thought I will just buy a can and see how it goes. I pureed the whole can and dumped it on top of the enchiladas. Talk about a mouthful of fire!!! My boyfriend at the time tried to put on a good show even though he was sweating profusely. I couldn’t even finish one enchilada. Anyway… this soup, deeeevine! I want it now. Seriously.


Julia | March 2, 2013 um 5:29 pm

What a lovely combination of flavors! The color is amazing!


Kelly March 15, 2013 um 12:22 pm

Ohh my I love everything about this recipe! Caprese anything is my favorite, but so inventive making this a soup – yum!! 🙂


Kiran @ March 20, 2013 um 9:39 pm

I’ve made a caprese salad pizza, so I can definitely relate to your sentiments 🙂


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