Chili Pepper Madness

October 22, 2014

Deconstructed Caprese Soup

Deconstructed Caprese Soup Deconstructed Caprese Soup

This is a warm weather summer recipe made with traditional Caprese salad ingredients, though we have instead used them to make a garden fresh soup. I was able to pull most of the ingredients out of my garden just before it was time to break the garden down for the upcoming winter.

Deconstructed Caprese Soup


  • 4 large tomatoes
  • 8 basil leaves
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 2 slices crusty bread, like Italian bread
  • 2 slices mozzarella cheese
  • 4 tablespoons balsamic vinegar, reduced
  • 2 tablespoons extra virgin olive oil

Cooking Directions

  1. Blanch the tomatoes about 2 minutes to soften. Remove, cool slightly, and run them through a food mill. Add to a large pot and heat to low.
  2. Slice basil and add to the tomato. Stir.
  3. Add chili powder and stir to combine.
  4. Add salt and pepper to taste and heat through.
  5. While soup is cooking, toast the bread lightly, then top with mozzarella cheese. Toast again until cheese is melted.
  6. Drizzle the cheesy bread with reduced balsamic vinegar and slice into sticks.
  7. Add the soup to two bowls and drizzle with olive oil.
  8. Serve with cheesy bread sticks.

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US


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