Roasted Tomato, Whipped Burrata, and Basil Oil Soup

By • August 13, 2013 • 16 Comments

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Author Notes: Yes, this is a simple roasted tomato soup, but what puts it over the top is a dollop of whipped burrata cheese and a drizzle of basil oil in the finish. Summertime...Summertime!inpatskitchen

Food52 Review: Seeding two pounds of Roma tomatoes is a labor of love and takes a little bit of patience, but the end results are worth all the time and effort. The roasted tomatoes add a sweetness and richness to the soup that is so very addictive, while the burrata creates a creamy counterpoint. The basil olive oil loses a bit of its basilness (yup, that's my word) in straining, which I think would be nice in the final results but probably not quite as pretty. Note: There is no call for salt after all the ingredients are simmering, but I added a little extra; this may also depend on the chicken broth one uses.figgypudding

Makes  1 1/2 to 2 quarts

For the soup

  • 2 pounds Roma tomatoes
  • 2 tablespoons extra-virgin olive oil
  • A sprinkling of sea salt and black pepper
  • 4 tablespoons butter
  • 2 large shallots
  • 2 large cloves garlic
  • 2 tablespoons all-purpose flour
  • 5 cups rich chicken broth
  • 2 large basil leaves
  • Additional salt and pepper, to taste
  1. Halve the tomatoes lengthwise and seed them. Place the halves, cut side up, on a parchment- or Silpat-lined rimmed baking sheet. Drizzle them with the 2 tablespoons olive oil and sprinkle a little salt and pepper over. Roast in a 350° F oven for one hour. Remove from the oven and set aside.
  2. Finely dice the shallots and garlic. In a 4 quart soup pot or Dutch oven, melt the butter, add the diced garlic and shallots and sauté until they soften up and become very fragrant. Stir in the 2 tablespoons of flour and then saute for another minute or two.
  3. Add the chicken broth and roasted tomatoes to the pot, bring up to a boil, and then simmer the mixture for 20 minutes.
  4. Let the soup cool a bit and then, in batches, purée the soup in a blender until quite smooth. During one of those batches add the two basil leaves so that they get puréed also.
  5. You can certainly strain the soup into a clean pot, but I don't mind the few stray bits of tomato that might remain, so I leave it a little "rustic". In any event, return the puréed soup to a clean pot.

For the burrata, basil oil, and putting it all together

  • 1 cup fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1 eight-ounce ball of fresh burrata cheese
  • Roasted tomato soup
  1. Place the basil leaves, olive oil, and salt in a blender and then blend until the mixture gets as smooth as you can get it. Strain the mixture through a fine mesh strainer or cheese cloth, pressing on the solids with the back of a spoon to extract all of the oil. Set aside.
  2. Break up the ball of burrata and place in a mini food processor and process until light and fluffy.
  3. Gently reheat the soup, ladle into serving bowls and top each with a dollop of the whipped burrata and a drizzle of the basil oil.

Comments (16) Questions (0)

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about 1 month ago Lygia

I really wanted to love this, but I didn't think it was tomatoey? enough... Perhaps I made a wrong turn somewhere...I did double the recipe to serve 10...

Dscn3274

about 1 month ago inpatskitchen

So sorry Lygia...I don't know where you live but here in Michigan the tomatoes are lousy this time of the year. Hope you try it again when your tomatoes are at their peak or perhaps you could roast some great canned San Marzano tomatoes.

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7 months ago Juergen Hartl

Just done eating this soup. It was delicious, even our daughter who does not like tomatoes said so. Thank you so much for this recipe.
I did not have burrata, small town America, what I used was mozzarella and some cream. By itself it was kind of bland, but together with the soup and the basil-olive oil it was fantastic.

Dscn3274

7 months ago inpatskitchen

I'm so happy that you AND your daughter enjoyed! The mozz and cream sounds perfect. I live just outside of Detroit and often cannot find burrata also. Thanks so much for trying this!

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7 months ago Jeanean

Just finished the soup and I'll be serving it tonight. I'll have to use home made ricotta as my access to burrata requires a two hour drive. The soup tastes delicious and using the vitamix meant I didn't have to do any straining. Looking forward to dinner tonight. Thanks for the great recipe!

Dscn3274

7 months ago inpatskitchen

Oh I'm so glad you like the soup and I think ricotta will be wonderful with it! Thanks so much

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7 months ago Helen Williams

I made this and I LOVED IT. I don't think I could ever hate on tomato soup, but this one is my new favorite for sure.

Dscn3274

7 months ago inpatskitchen

Thanks so much Helen!! I think I've made this 3 times since I first posted. We love it too!

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8 months ago foxeslovelemons

Congrats on the CP, Pat! And wow, what a BEAUTIFUL photo James took!

Dscn3274

8 months ago inpatskitchen

Thanks so much Lori! I'm actually making this for dinner tonight...and as always James' photos are just gorgeous!

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8 months ago JanetFL

Agree with "chops" - this is very nice!

Dscn3274

8 months ago inpatskitchen

Thanks Janet!

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8 months ago sexyLAMBCHOPx

Nice!

Dscn3274

8 months ago inpatskitchen

Thanks sexyLAMBCHOPx! VERY nice!

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8 months ago sexyLAMBCHOPx

please call me chops : ) I have everything now to make this sometime this week. Hope my husband doesn't eat the burrata - scary I have to hide it, lol.

Dscn3274

8 months ago inpatskitchen

I know how he feels..everytime I bring home burrata I just want to dig in...I have to hide it from myself (LOL)