Name: Balsamic Roasted Tomato Soup with Burrata and Basl
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 2 cups beef broth (divided); 2 Tbsp loosely packed brown sugar; 6 Tbsp balsamic vinegar; 2 Tbsp tamari soy sauce; 2 cups chopped yellow onion; 8 cloves garlic; 112 oz canned whole tomatoes, drained ((4 28-oz cans)); 1 1/2 cups half-and-half; 2 large, firm tomatoes; freshly ground salt and black pepper (to taste); 1/3 cup fresh basil (chiffonade); 8 balls of burrata

Balsamic Roasted Tomato Soup with Burrata and Basil

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Course Main Course, Soup

Cuisine French

Keywords Gluten Free, Vegetarian

Difficulty Easy

Servings people

Prep Time 15

Cook Time 1 5

Total Time 1 20

Inspiration

Susan Spicer's Tomato Soup, Crescent City Cooking

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.

Servings: people

Calories: 184kcal

Ingredients

2 cups beef broth divided
2 Tbsp loosely packed brown sugar
6 Tbsp balsamic vinegar
2 Tbsp tamari soy sauce
2 cups chopped yellow onion
8 cloves garlic
112 oz canned whole tomatoes, drained (4 28-oz cans)
1 1/2 cups half-and-half
2 large, firm tomatoes
freshly ground salt and black pepper to taste
1/3 cup fresh basil chiffonade
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

Balsamic Roasted Tomato Soup with Burrata and Basil

Ingredients

Instructions

Nutrition

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