This creamy roasted colorful caprese and bocconcini soup will warm your heart and make you dream of being under the Capri sun! You have probably tasted the famous caprese salad, which consists of basil, tomatoes, mozzarella and olive oil. I am transforming this simple salad into a delicious soup. Roasting the tomatoes gives this soup an additional burst of flavors! Moreover, with the added bocconcini slices in the hot soup, the whole spoonful just melts in your mouth.
Ingredients you need to make this recipe:
- Tomatoes: Any types of tomatoes will do, but make sure you use ripe tomatoes since they are less acidic. In this recipe, I love to use heirloom tomatoes for their sweetness.
- Bocconcini: Bocconcini are mozzarella cheese balls. They are slightly smaller than an egg. I love to use them in this soup because the soft cheese just melts into the soup. Who doesn’t love melting cheese?!
- Maple syrup: Adding maple syrup will balance the acidity from the tomatoes. You can also use white sugar instead. However, since I am Canadian, I like to use maple syrup in almost everything! Plus, it is a tad healthier than white sugar.
- Heavy cream: Using a little bit of heavy cream goes a long way, by adding extra creaminess to the soup.
- Croutons: Croutons will add a crunchiness to your soup. Try my homemade Italian sourdough croutons recipe! They pair wonderfully with this caprese soup.
TIPS FOR MAKING ROASTED CAPRESE BOCCONCINI SOUP
- Preheat your oven to 425°F. On a baking sheet lined with parchment paper or silicone mat, add quartered tomatoes and garlic cloves. Drizzle with 2 Tablespoons of olive oil, salt and pepper. You will roast them in the middle rack for 40-45 minutes. TIP: By roasting, their juices will release and the tomatoes will taste even sweeter. Depending on how roasted they are, you may not need to use maple syrup because they will be sweet enough. However, they will be slightly more charred and less juicy so you may add a bit of water to your soup.
- In a small-sized soup pot or Dutch oven on medium-low heat, heat olive oil. Add diced onions, salt, pepper and cook until they become translucent, about 10 minutes. TIP: By sweating sweet onions, they will release their sweetness, making your soup even more balanced and aromatic.
- Add dried parsley, oregano and tomato paste. TIP: Tomato paste is very flavorful, but you need to cook it properly. Otherwise, raw tomato paste will taste bitter. One way to know if your tomato paste is cooked through is that it becomes a rusty orange color.
- Add balsamic vinegar and deglaze the bottom of the pot.
- Add roasted tomatoes, garlic and maple syrup (if necessary, see note in recipe). While stirring occasionally, cook for about 5 minutes until the tomatoes have released all their juices. TIP: If your tomatoes were too roasted, you can add a bit of water, 2-3 Tablespoons at a time, to liquify.
- Turn off heat, add heavy cream and chopped basil leaves. With an immersion blender, purée until it becomes a smooth and creamy soup. You can also use a regular blender.
- To serve: This soup is served hot. Add some sliced bocconcini and croutons for a crunchy texture. Drizzle with some olive oil and balsamic glaze for that sweet tangy taste.
FREQUENTLY ASKED QUESTIONS
How long can you store leftovers? Any leftovers soup without its garnishes, can be stored in an airtight container in the refrigerator up to 5 days. Moreover, it’s freezer-friendly up to 1 month!
Can I make this recipe vegan? This vegetarian recipe can easily become vegan by substituting your mozzarella for a vegan mozzarella cheese and replace the heavy cream with unsweetened almond milk. The taste will not be compromised!
If you enjoyed my Caprese soup, try my other soup recipes!
Middle Eastern Red Lentil Soup
Vietnamese Chicken Noodle Soup (Pho Gà)
If you’ve tried this Roasted Caprese Bocconcini Soup recipe, I’d love to hear from you! You can let me know how it went by commenting in the comments section below and don’t forget to leave a rating!
Servings: 4
Calories: 353kcal
Equipment
- Baking sheet
- Soup pot
- Immersion or regular blender
Ingredients
- 4 lb tomatoes quartered
- 5 cloves garlic
- ¼ cup extra virgin olive oil
- 1 large sweet onion diced
- 2 tsp dried oregano
- 1 Tbsp dried parsley
- 2 Tbsp tomato paste
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup optional
- 2 Tbsp heavy cream
- 3 Tbsp fresh basil chopped
- Salt & Pepper
- Water optional (See note)
To Garnish
- Bocconcini sliced
- Croutons
- Extra virgin olive oil
- Balsamic glaze
Instructions
- Preheat oven to 425°F. On a baking sheet lined with parchment paper or silicone mat, add quartered tomatoes and garlic cloves. Drizzle with 2 Tablespoons of olive oil, salt and pepper. Roast in the middle rack for 40-45 minutes.
- In a small-sized soup pot or Dutch oven on medium-low heat, heat olive oil. Add diced onions, salt, pepper and cook until they become translucent, about 10 minutes.
- Add dried parsley, oregano and tomato paste. Cook until the tomato paste becomes a rusty orange color.
- Add balsamic vinegar and deglaze the bottom of the pot. Add roasted tomatoes, garlic and maple syrup (optional, if your tomatoes are too acidic to your taste). While stirring occasionally, cook for about 5 minutes until the tomatoes have released all their juices.
- Turn off heat. Add heavy cream and chopped basil leaves. With an immersion blender or regular blender, purée until it becomes a smooth and creamy soup.
- To serve: Add sliced bocconcini and croutons. Drizzle with some olive oil and balsamic glaze. Serve hot.
Notes
Note: The water is optional to liquify your soup only if your tomatoes are on the drier side after roasting. Depending on how roasted your tomatoes are, you may not need to add water. Lightly overoasting the tomatoes (you will see some burnt edges to some tomatoes) will result in a sweeter taste. Although drier, you will not need to use maple syrup. However, slightly underoasting tomatoes will result in slightly more acidic, but juicier tomatoes, which may result in using maple syrup.
Nutrition
Calories: 353kcal | Carbohydrates: 42g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 679mg | Potassium: 1507mg | Fiber: 10g | Sugar: 25g | Vitamin A: 1406IU | Vitamin C: 48mg | Calcium: 191mg | Iron: 7mg
Tried this recipe?Let us know how it was!
