Balsamic Roasted Tomato Soup with Burrata and Basil
This is a classic tomato basil soup with a bit of a twist. Balsamic vinegar provides another level of flavor to these oven roasted tomatoes, and the burrata adds a pop of creaminess and freshness that counteracts the acidity of the tomatoes and vinegar.
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Balsamic Roasted Tomato Soup with Burrata and Basl
This is a classic tomato basil soup with a bit of a twist. Balsamic vinegar provides another level of flavor to these oven roasted tomatoes, and the burrata adds a pop of creaminess and freshness that counteracts the acidity of the tomatoes and vinegar.
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Servings: 8 people
Calories: 184 kcal
Net Carbs: 24 g
Ingredients
- 2 cups (473 ml) beef broth, divided
- 2 Tbsp (2 Tbsp) loosely packed brown sugar
- 6 Tbsp (6 Tbsp) balsamic vinegar
- 2 Tbsp (2 Tbsp) tamari soy sauce
- 2 cups (320 g) chopped yellow onion
- 8 cloves (8 cloves) garlic
- 112 oz (3.2 kg) canned whole tomatoes, drained, (4 28-oz cans)
- 1 1/2 cups (355 ml) half-and-half
- 2 (2) large, firm tomatoes
- freshly ground salt and black pepper, to taste
- 1/3 cup (8 g) fresh basil, chiffonade
- 8 balls (8 balls) of burrata
Instructions
- Preheat the oven to 500°F. Lightly oil two 9 x 13 inches baking dishes.
- Combine 1 cup of the broth, the sugar, vinegar, and soy sauce in a small bowl.
- Divide the onions, garlic, and tomatoes between the prepared dishes. Pour the broth mixture evenly over the tomatoes and bake for 50 minutes.
- Pour the remaining cup of broth and the half-and-half over the roasted tomatoes, dividing equally between the dishes. Allow to cool slightly.
- Meanwhile, thickly slice the two large tomatoes. Place the slices on a foil lined baking sheet and char under the broiler in the oven until slightly blackened, about 15 minutes.
- Working in batches, pureé the tomato mixture in a blender until smooth. Pour into a stockpot and heat gently over medium heat.
- Divide the soup into 8 large soup bowls. Sprinkle each bowl with the basil chiffonade and freshly ground black pepper. Split the burrata balls in half and gently place the two pieces in the center of each of the soups, just slightly submerged. Place a charred slice of tomato on top of the burrata in each bowl and serve.
Nutrition
Calories: 184kcalFat: 6gSodium: 1068mgNet Carbs: 24gSaturated Fat: 4gPotassium: 1004mgCarbohydrates: 29gVitamin A: 941IUFiber: 5gVitamin C: 46mgSugar: 17gCalcium: 205mgProtein: 7gCholesterol: 17mgIron: 4mg
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.