Tre Stelle® Bocconcini Caprese Soup
The defining flavours of a classic caprese salad are brought together with a roasted tomato and basil soup - the crowning jewel - melted Bocconcini and Romano Cheese on top.Prep Time:
40 minutes Ready In:
1 + hour Serves:
3 lbs | 1.5 kg fresh ripe tomatoes (preferably plum tomatoes), cut into halves 1 tbsp | 15 mL olive oil 4 cloves garlic, peeled and left whole 1 tbsp | 15 mL butter 1 large sweet onion, peeled and diced 1 tsp | 5 mL salt pinch freshly ground black pepper 1 tsp | 5 mL Italian seasoning 1/2 cup | 125 mL fresh basil leaves, finely chopped 1 container | 900 mL vegetable stock 3/4 cup | 175 mL Tre Stelle® Ricotta Light Cheese 1 tub | 200 g Tre Stelle® Bocconcini Medallions Cheese 1 tbsp | 15 mL Tre Stelle® Romano Cheese, grated basil leaves for garnish (optional)
Preheat oven to 425ºF (215ºC). Rub tomatoes with olive oil and place on a parchment lined baking sheet with garlic. Roast for approximately 30 minutes, or until tomato skin begins to pucker and brown. Remove from oven, when cool enough to handle remove skins. In a large saucepan, over medium-high heat, add butter, onions, salt, pepper and Italian seasoning. Cook until onions become translucent, approximately 10 minutes. Add roasted tomatoes, garlic, basil and vegetable stock. Bring mixture to boil, cover and allow to simmer on low for approximately 10 minutes. Remove from heat and stir in the Ricotta Cheese. Carefully purée with an immersion blender or blender until smooth. Preheat oven to broil. Pour soup into oven-safe bowls. Add 2 - 3 slices of Bocconcini Cheese to top of bowls and sprinkle with Romano Cheese, place under broiler until Bocconcini Cheese begins to melt and bubble. Remove from heat, garnish with basil leaves (optional) and serve.