My mom and I have a favorite restaurant we like to go to during summer to sit outside, drink wine and eat the most amazing Capresse salad. It’s been way to long since one of our capresse dates and since its currently -1 outside, it’s going to be awhile longer. So I’m bringing our capresse date into my kitchen and recreating the infamous salad into stomach warming soup. It’s delish my friends and new favorite our family table!
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours
Number of servings: 8
- 2 quart jars stewed tomatoes
- 1 small onion
- 1 bunch celery, including leaves
- 3 large carrots
- 2 cloves garlic
- 1 cup fresh basil leaves, finely chopped or 3 Tablespoons dried + more for garnish
- 1 Tablespoon Italian seasoning (omit if using Italian style tomatoes)
- 2 Tablespoons bacon fat
- 1 teaspoon salt
- 2 teaspoons pepper
- 1/2 cup balsamic vinegar
- 2 cups cream
- 1 cup grated mozzarella for garnish
- *1/2 cup extra balsamic for reduction. see note below
- Using a food processor, finely mince (as tiny/mushy as you can get) carrots, garlic, onion and celery.
- Using a cast iron pot, such a s Le Crueset, over medium heat, melt bacon fat and add in minced vegys and saute until aromatic, about 10 minutes. Pour in tomatoes, salt, pepper, basil and balsamic. Decrease heat to medium low and allow soup to simmer for 1.5-2 hours to thicken, stirring occasionally.
- Once the soup has reached the desired thickness, add in cream and any additional salt and pepper to taste.
- Optional: if a creamy, non-grainy texture is what you desire, carefully run through a food mill or a hand stick blender.
- Top with grated mozzarella, sprig of fresh basil and balsamic reduction.
- [for a Balsamic reduction]
- Over medium heat pour 1/2 cup of balsamic vinegar into a small fry pan. Allow vinegar to thicken until a light syrup consistency is achieved. Remove from the heat and drizzle over soup. (or eat with a spoon)
Note: I use two quarts of my home canned Italian stewed tomatoes.