Roasted Tomato, Whipped Burrata, and Basil Oil Soup

August 13, 2013
1 Ratings
Photo by James Ransom
  • Makes 1 1/2 to 2 quarts
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. —inpatskitchen

Test Kitchen Notes

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

What You'll Need
  • 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
  • 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. For the soup
  2. 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.
  3. 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.
  4. Add the chicken broth and roasted tomatoes to the pot, bring up to a boil, and then simmer the mixture for 20 minutes.
  5. 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.
  6. 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.
  1. For the burrata, basil oil, and putting it all together
  2. 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.
  3. Break up the ball of burrata and place in a mini food processor and process until light and fluffy.
  4. 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.

See what other Food52ers are saying.

  • sevenfaces
  • Jeanean
  • Helen Williams
    Helen Williams
  • foxeslovelemons
  • JanetFL

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

28 Reviews

Robin September 9, 2018
Very good soup, this recipe is a keeper :,) I switched out the chicken broth in favor of vegetable broth without losing any flavor. A great way to use the season's bounty of tomatoes!
inpatskitchen September 9, 2018
Thank you Robin! I've used veg broth in the past also...it's all about the tomatoes!
tulip549 January 25, 2015
Wow- great soup!
inpatskitchen January 26, 2015
Thanks tulip! We just love it!
SweetTooth December 25, 2014
Fabulous recipe!! I made this with some grilled cheese sandwiches as part of Christmas Eve dinner. I used a can of fire roasted tomatoes and it worked out wonderfully. I kept the rest of the recipe the same. Excellent!
inpatskitchen December 25, 2014
Thanks so much SweetTooth! It's by far our favorite tomato soup...and when tomatoes aren't in season I use canned also! Merry Christmas!
sevenfaces July 25, 2014
Wanted a tomato soup quick smart, so I made this with what I had at hand (no burrata so crumbled greek feta took it's place). A nice easy tomato soup - I do wish I had waited to make this when my tomatoes were riper though, as the flavour seemed almost there but not quite. I will try again next time when I have rosy deep red roma tomatoes!
inpatskitchen July 25, 2014
I know what you mean. When I first made this, tomatoes were at their best. I compensate by using a 28 ounce can of San Marzano tomatoes, skipping the roast. Actually made it this week and really liked it. Hope you try it again!
john C. July 16, 2014
Think this would work using last summer's garden tomatoes from my freezer?
inpatskitchen July 16, 2014
I think it would be just fine, john. Please let me know how it turns out!
Kristy M. July 13, 2014
Who knew? Amazon sells Burrata
inpatskitchen July 13, 2014
Wow! I guess everyone has a source now!
Lygia March 9, 2014
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...
inpatskitchen March 10, 2014
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.
Juergen H. September 30, 2013
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.
inpatskitchen October 1, 2013
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!
Jeanean September 17, 2013
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!
inpatskitchen September 17, 2013
Oh I'm so glad you like the soup and I think ricotta will be wonderful with it! Thanks so much
Helen W. September 12, 2013
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.
inpatskitchen September 12, 2013
Thanks so much Helen!! I think I've made this 3 times since I first posted. We love it too!
foxeslovelemons September 5, 2013
Congrats on the CP, Pat! And wow, what a BEAUTIFUL photo James took!
inpatskitchen September 5, 2013
Thanks so much Lori! I'm actually making this for dinner tonight...and as always James' photos are just gorgeous!
JanetFL August 14, 2013
Agree with "chops" - this is very nice!
inpatskitchen August 14, 2013
Thanks Janet!
sexyLAMBCHOPx August 13, 2013
inpatskitchen August 13, 2013
Thanks sexyLAMBCHOPx! VERY nice!
sexyLAMBCHOPx August 13, 2013
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.
inpatskitchen August 13, 2013
I know how he feels..everytime I bring home burrata I just want to dig in...I have to hide it from myself (LOL)