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Italian Caprese Soup


This Caprese Soup is so stinkin’ good! Thick, rich, creamy and fresh~~yes, fresh heirloom tomatoes, and if you can’t find them, or if they’re way to pricey, then substitute Roma tomatoes. Now my heirlooms were left over from the World Food Championships~~I used them in my third round of competition when I created my ‘Moroccan Bison Ragu’~~with some remaining I didn’t have the heart to leave them in Vegas. These were like the Flintstone size heirlooms, and they were sweetly delicious~~thank you USFoods!

So I carefully wrapped the babies and tucked them in my luggage~~thank goodness none were smooshed or burst~~they were perfectly intact and ready to be eaten! Now, I also use this recipe for another that you’ll love, ‘Shakshuka’~~if you haven’t had it, and I hadn’t until I recently visited Israel, then just CLICK, and you’ll have another idea for the leftover ‘Caprese Soup’.

Rate this recipe 4/5 (4 Votes)


  • What you need:
  • 5-7 large heirloom tomatoes (substitution of other fresh tomatoes fine)—when put in food processor you want it to yield about 5+ cups of pureed tomatoes.
  • ¾ cup extra virgin olive oil (divided)
  • 1 ½ tsp sea salt
  • 1 tsp dried oregano
  • 1 tube concentrated tomato paste
  • ½ cup burratta or buffalo mozzarella—creamy mozzarella works best
  • ½ tsp red chili flakes
  • 2 tbl dried minced onions
  • ½ to ¾ cup chicken broth
  • 1 cup finely chopped fresh basil (divided)


Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget


Step 1

Italian Caprese Soup - Step 1

Puree in a food processor the tomatoes, ½ cup olive oil, salt and oregano until soupy. Transfer this to a heavy stock pot over medium heat. Add the tomato paste a little at a time and let it blend into the tomato mixture.

Step 2

Italian Caprese Soup - Step 2

Add the mozzarella, chili flakes, minced onions and ½ cup chicken broth. Simmer on medium low achieving a somewhat thick rich consistency. (Thin with more chicken broth as desired.) Let it cook and thicken for about 30 minutes. Add ¾ cup of chopped basil.

Serve with a drizzle of olive oil and some fresh basil.

This Italian Caprese Soup is just so versatile~~use it on pizza, as a marainara sauce for pasta, in pot roasts and more! Yep, it's one of Ally's bohemian creations that will stretch your budget!

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