Ingredients

1 can (28 0z.) Fire Roasted Tomatoes

3-4 vegetable stock

2-3 glugs extra virgin olive oil

5-7 Sun dried tomatoes, chopped.

2 small shallots finely chopped

1 medium garlic clove thinly sliced

½ teaspoon dry basil

1 good pinch dry thyme

1 large bay leaf

½ teaspoon celery salt

1-1/2 teaspoons sea salt

½ teaspoon freshly ground black pepper

2 teaspoons balsamic vinegar

6-8 hand fulls of spinach

Preparation

  1. In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3-4 minutes.
  2. Add the dry basil, thyme salt and black pepper, saute for another minute.
  3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.
  4. Add the water, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. With an immersion blender puree the soup.
  5. In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3-4 minutes.
  6. Add the dry basil, thyme salt and black pepper, saute for another minute.
  7. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.
  8. Add the water, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. With an immersion blender puree the soup.
  9. Using oven friendly soup bowls, scoop 2-3 ladles of tomato soup, add some of the sauteed spinach and top with the mozzarella buccatinis.
  10. Place bowls onto a baking sheet and broil the soups for about 4-5 minutes, or until cheese is melted and slightly crust. Be careful to watch them so they don’t burn.
  11. Serve with some toasted ciabatta or crusty bread slices and rub some garlic on the bread for extra flavor