This recipe comes from Heather Cristo.
Other Soup Wednesday Posts: Pumpkin Black Bean Soup.
-Tomato Basil Soup (I made the soup and left out the basil)
-8 slices Baguette, ¼” thick
-8 ounces Fresh mozzarella
-Kosher salt and freshly ground black pepper
-2 cloves Garlic
-2 large handfuls fresh Basil
-¼ cup Olive oil
-1 Tbs fresh lemon juice
-¼ cup freshly grated Parmesan
To make the pesto blend all of the ingredients in a blender. This recipe is from the original post, but essentially the same as mine. I make mine in a large batch and then freeze it in an ice cube tray. That will leave you will individual pesto cubes which can be defrosted anytime.
Drizzle the baguette slices with olive oil and toast until golden. Add three to four baguette slices to an oven proof bowl of soup and spread with pesto. Top with mozzarella slices. drizzle with olive oil, and broil until golden.
This soup was good, it reminded me of a twist on French onion soup. The caprese flavors blended really well together, the mozzarella was the perfect amount of meltiness.
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