Creamy Caprese Soup with Polenta Croutons
Original recipe by http://immaeatthat.com/
Active Time: 3 minutes • Total Time: 15 minutes
Yields: 2 Servings
- 2 cup your favorite tomato soup (canned or homemade, whatever you like!)
- 2 cup Earthbound Farm Baby Arugula or Spinach
- 3 tablespoon extra virgin olive oil, divided
- 1 tube pre-cooked polenta (18 oz) cut into small cubes
- fresh basil
- fresh mozzarella
- sliced tomatoes
- grated parmesan
- dried oregano
- red chili flakes
For a taste of summer when there is still snow on the ground, this creamy caprese inspired soup from Kylie at ImmaEatThat will perk up your tastebuds and warm your tummy.
Heat a large sauce pan over medium heat, add 1/2 tablespoon olive oil and add in Earthbound Farm Organic Spinach or Arugula. Cook, stirring frequently, until wilted. Pour in tomato soup. Reduce heat to low.
Heat a separate sauce pan over medium heat, add in remaining olive oil. Once hot, add in polenta cubes and cook on each side until golden brown on all sides. (You will have leftover polenta croutons).
Divide soup between two bowls. Top with a mini caprese salad by layering tomatoes, mozzarella and basil and finishing with polenta croutons.
Add remaining toppings and enjoy