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
- 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.
- 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.
- Add the chicken broth and roasted tomatoes to the pot, bring up to a boil, and then simmer the mixture for 20 minutes.
- 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.
- 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
- 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.
- Break up the ball of burrata and place in a mini food processor and process until light and fluffy.
- 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.