Sharing a spin on tomato bisque by swirling in some classic Italian caprese flavors. I literally could live off caprese salads and had my fair share on our honeymoon in Italy(missing this amazing country right now!) so when the temperature dropped and it starting raining I had the craving for something like soup. And let me tell you…this is SO GOOD! I even told Luke how good I thought it was and he was shocked because one he knows I rarely compliment my own food and two he likes it and he typically will avoid anything that has tomatoes in it.
INSTRUCTIONS:
- Melt butter in large pot and garlic, diced red pepper and onion and saute for a 2-3 minutes over medium heat.
- Add crushed tomatoes, vegetable stock, sugar, basil, oregano and cayenne and cover until it comes to a boil.
- Once boiled, add heavy cream and blend with immersion hand blender.
- Top with a balsamic glaze swirl, heavy cream and fresh basil and mozzarella cheese.
NOTES:
-If you do not have an immersion blender, I would throw your contents from your pot into a regular blender (may have to split soup into two portions to blend).
-Feel free to add more sugar to help balance out your soup if you think the tomatoes are still coming through too tart.
