Quick and Easy Caprese Soup

Ingredients

• 1 T. extra virgin olive oil
• ½ white onion, diced
• 4 cloves garlic, crushed
• ½ t. salt
• ¼ t. black pepper
• 1 c. chicken stock/broth
• 2 -15 oz. cans fire-roasted diced tomatoes, drained
• ½ c. heavy cream
• 1 c. freshly chopped basil
• 8 oz. fresh mozzarella, sliced
• 2 T. balsamic vinegar

Steps

1. Heat olive oil in a large saucepan over medium-high heat; add diced onion; saute 5 minutes until soft and translucent. Stir in garlic; cook 1 minute; add chicken stock/broth, diced tomatoes, salt and pepper; bring to a boil; simmer about 10 minutes.
2. Remove from heat. Add half of the fresh basil leaves. Use a handheld immersion blender to puree until smooth or transfer to a blender to puree. Return to the saucepan. Stir in heavy cream; taste; season to taste with salt and pepper.
3. Preheat broiler.
4. Ladle into oven safe bowls, each serving topped with a slice of mozzarella. Place in oven under the broil setting; broil until cheese is brown and bubbly, about 2-3 minutes.
5. Serve, garnished with basil and drizzled with balsamic vinegar.
6. 4 servings.
7. *Use vegetable stock/broth for a vegetarian version, if desired.