Caprese Soup

It only took six months, but I finally feel like I have a real handle on my job.  Instead of being perpetually on defense, I finally feel like I am on offense.  Now, I can anticipate what needs to be done, understand where I am in a file, and no longer feel like I am constantly asking my boss questions (although, he may not agree. haha).  It’s a good feeling.  Unfortunately, I am not infallible.  So I am not in the clear yet.  I still spend a good amount of time reading statutes and learning something new about banking law.  But, that’s the whole reason why I went into law.  Everyday, there is something new to learn.  (wow, yes.  that is correct.  i am that nerdy. gross).  So, I’m in a good place.

In that some vein, I am getting far more comfortable with my cooking skills.  I no longer stay clear of recipes that require multiple tools, crazy ingredients, and complicated steps.  This recipe is not hella complicated but it is amazing delicious.  It is a bit time consuming, but it is worth the extra time and effort.  After making this, I felt on top of the world.  Trust me, it’s a recipe you do not want to miss.


  • Tomato Pesto Soup
  • 8 slices Baguette, ¼” thick
  • Olive oil
  • 8 ounces Fresh mozzarella
  • Kosher salt and freshly ground black pepper
  • Pesto
Preheat the oven to 400 degrees.  Brush slices of baguettes with olive oil and lay on a cooking sheet.  Toast the baguette slice for 5-7 minutes until golden brown.
While the baguette slices are toasting, prepare the pesto. Set the oven to broil. Fill oven proof bowls with Tomato Pesto Soup.
Spread the 8 baguette slices with the pesto and place two on the top of each bowl of soup.
Place 2 ounces of fresh mozzarella on the top of the baguette and pesto.
Drizzle the top of the cheese with a little olive oil and sprinkle it with salt and black pepper.
Broil the soup for 5 minutes or until the top of the cheese is golden brown.
caprese soup

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