Winter Caprese

Serves: 6

This winter soup is almost as easy to prepare as the summer Italian salad that gave the soup its name!

winter caprese


  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1 (28-ounce) can diced tomatoes
  • Pinch of sugar or to taste (optional)
  • ⅓ cup finely chopped fresh basil
  • 3 cups vegetable broth
  • 1 cup pearl size mozzarella, or shredded
  • Reduced balsamic vinegar (glaze)


  1. In a soup pot with Teflon™ nonstick coating, heat oil over medium-low.
  2. Sauté the garlic until it's fragrant—about 40 seconds—but not browned.
  3. Add tomatoes, sugar, and basil. Stir in broth.
  4. Cook 20 minutes to deepen the flavor.
  5. Puree soup in a food processor or blender.
  6. Transfer to bowls. Top with the tiny Mozzarella balls or shredded cheese
  7. Place bowls in microwave 30 seconds to melt the cheese.
  8. Drizzle balsamic vinegar over the top and serve.