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’.

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