Roasted Tomato Lentil Caprese Soup | The Fancy Pants Kitchen

Ingredients

• March 8, 2024
• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 3 pounds plum or roma tomatoes, washed and halved lengthwise
• 1 large sweet onion, peeled, halved and cut into wedges
• 6 medium cloves garlic, crushed (with the back of a knife) and peeled
• 1 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 1 tsp sugar
• 1 cup red lentils (about 7 ounces)
• 5 cups low-sodium chicken broth
• 1 (7-ounce) can tomato paste
• 2 medium bay leaves
• 1/2 cup fresh basil leaves
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 8 ounces fresh mozzarella balls (try to get the Ciliegine or Bocconcini or cut into 1/2″ chunks)
• 1 pint yellow and red cherry tomatoes or use one color
• small fresh basil leaves for garnish
• extra-virgin olive oil for garnish
• fresh ground black pepper for garnish
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• by Francine