Roasted Tomato, Whipped Burrata, and Basil Oil Soup

August 13, 2013
1 Rating
Photo by James Ransom
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

  • 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
  • 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
In This Recipe
  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.

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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!