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Caprese Tomato Soup

Girl Versus Dough Recipe by

Caprese Tomato Soup

This is one fine summahtime, summahtime, sum sum summahtime soup! 6 to 8 servings

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 0

Caprese Tomato Soup  

As prepared by Girl Versus Dough

I can’t even fully explain to you how much I love this soup.

I mean…Caprese Tomato Soup? Are you kidding me? How could a soup possibly be more delicious? Maybe if it had bacon in it, BUT STILL. Even without it, it’s just so dang good.

You know what I really love about this soup, though? Besides its tasty tastiness, it’s a cinch to throw together, as most summer recipes should be – so we can spend more time outdoors and not hovering over our stovetops. Thanks to some pre-roasting action in the oven and a little can that goes by the name of Progresso Recipe Starter, this recipe is easysauce peasysauce. Also: delicioussauce.

Let’s get caprese-ing!


Quartered tomatoes on a baking sheet

First, place a few pounds (that’s right, pounds) of quartered tomatoes on a baking sheet. Roast them until their skins start to shrivel, about 20 minutes. The roasting process really brings out the flavor of the tomatoes and makes it a bajillion times easier to peel off the skins.


Peeling skins off tomatoes

Once they’re fully roasted, let them cool for a minute, then peel off the skins carefully with your fingers. Use a paring knife to take off any stubborn pieces.


Caramelizing onions

Meanwhile, heat a large saucepan over medium heat, then caramelize some chopped onions in olive oil.


Pouring in Progresso Recipe Starter

Add some garlic, then add white wine, tomato paste, the peeled tomatoes and a can of Progresso Creamy Parmesan Basil Recipe Starter cooking sauce. This stuff is so good, I could drink it on its own. But I won’t this time, because we need it for le soup.


Simmering soup on stovetop

Stir everything together and simmer on the stovetop until the flavors have melded together and the tomatoes are softened and broken down, about 20 minutes.


Soup after simmering

Like this!


Blended soup, after using immersion blender

Using an immersion blender (or a regular one… but be careful when pouring hot liquids into a blender, as it may splatter everywhere. To be safe, blend the soup in small batches), blend the soup until smooth. Add some S & P to taste, as well.


Caprese Tomato Soup, ready to eat

Finally, serve the soup with some fresh mozzarella, basil and a balsamic reduction to make it all caprese-y. It’s summahtime, summahtime, sum sum summahtime soup!


More Caprese Recipes

Stephanie (aka Girl Versus Dough) is ready for summer… and more soup. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
See Recipe

Caprese Tomato Soup


to 4 lbs vine-ripened tomatoes, quartered
tablespoon olive oil
large yellow onion, chopped
teaspoons minced garlic
cup dry white wine
can (18 oz) Progresso Creamy Parmesan Basil Recipe Starter cooking sauce
tablespoons tomato paste
cup balsamic vinegar
and pepper, to taste
fresh mozzarella, for garnish
basil leaves, for garnish


  • 1 Heat oven to 400 degrees F. Line a baking sheet with aluminum foil; place tomatoes on baking sheet. Roast tomatoes until skins have shriveled, about 20 minutes. Remove tomatoes from oven and cool slightly; peel off skins.
  • 2 Meanwhile, heat a large stockpot or saucepan over medium heat. Add olive oil and onions; cook until onions are caramelized, about 10 to 15 minutes.
  • 3 Add garlic and stir constantly for 30 seconds. Add white wine, Recipe Starter cooking sauce, tomato paste and peeled tomatoes. Stir until well combined.
  • 4 Simmer soup on medium heat, stirring occasionally, until tomatoes have softened, about 20 minutes.
  • 5 Meanwhile, in a small saucepan, bring balsamic vinegar to a boil. Reduce heat to low and simmer 10-15 minutes, or until vinegar has reduced by half and is slightly syrupy. Transfer reduction to a bowl to cool.
  • 6 When soup is fully simmered, remove from heat. Using an immersion blender (or a regular blender, in batches), blend the soup until smooth. Season with salt and pepper to taste.
  • 7 Ladle soup into serving bowls. Garnish with fresh mozzarella slices, balsamic reduction and fresh basil leaves.
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