Roasted Tomato Soup with Burrata Cheese
Warm up your taste buds with this Roasted Tomato Soup with Burrata Cheese. This soup has an irresistible blend of rich flavors and creamy textures that turn a classic comfort food into a gourmet experience. This recipe starts with roasting ripe, juicy tomatoes to caramelize their natural sugars, creating a deeply flavorful base for your soup. The addition of burrata cheese, with its creamy, buttery texture, adds an indulgent twist that makes each spoonful feel like a special treat. Perfect for cozy nights in, elegant dinner parties, or a quick yet sophisticated lunch.
This roasted tomato soup with burrata is versatile and delicious. Whether you’re a seasoned chef or a kitchen novice, my easy steps will guide you. Create a bowl of soup that’s sure to impress. Discover how simple ingredients come together for a comforting and refined meal. Enjoy pure culinary bliss.
Don’t forget to review the tips before starting the recipe!
Here’s a list of great pairings for the roasted tomato soup with burrata cheese:
- Baton Salé – Crispy, salty sticks for a perfect crunch. (You should check my salty sticks recipe out!)
- Crusty Bread – A classic choice for dipping and soaking up the soup.
- Grilled Cheese Sandwich – The ultimate comfort food combo.
- Pesto Crostini – Toasted bread topped with vibrant pesto for added flavor.
- Garlic Bread – Crunchy, buttery goodness that complements the soup.
- Cheesy Flatbreads – Soft and cheesy, perfect for scooping.
- Herbed Focaccia – Fluffy and fragrant, great for dipping.
- Caprese Salad Skewers – Fresh mozzarella, tomatoes, and basil for a refreshing side.
- Stuffed Mushrooms – Savory bites that add a gourmet touch.
- Olive Tapenade – A savory spread for an extra layer of flavor.
Tips for Roasted Tomato Soup:
- Use Ripe Tomatoes: Choose tomatoes that are fully ripe for the best flavor. Heirloom or vine-ripened tomatoes work particularly well.
- Roast Until Caramelized: Roast the tomatoes, onions and red pepper until they are well caramelized and slightly charred. This enhances their natural sweetness and adds depth to the soup’s flavor.
- Use Fresh Herbs: Fresh thyme, basil, or oregano can add a burst of flavor. Add them during roasting or at the end of cooking for the best results.
- Balance the Acidity: Tomatoes can be quite acidic. Balancing the acidity with a pinch of sugar, a splash of cream, or a bit of milk can create a more harmonious flavor.
- Blend Smoothly: For a velvety texture, blend the soup until completely smooth. Use an immersion blender for convenience, or blend in batches using a countertop blender.
- Adjust Seasonings: Taste the soup before serving and adjust the seasoning as needed. You might want to add extra salt, pepper, or herbs to suit your taste.
- Add a Splash of Cream: To make the soup richer and creamier, stir in a splash of heavy cream or a bit of milk just before serving.
- Garnish Creatively: Enhance the presentation and flavor with garnishes like fresh basil, a dollop of burrata cheese, or a drizzle of olive oil.
- Serve Warm: Tomato soup is best enjoyed warm, so make sure to heat it thoroughly before serving.
Roasted Tomato Soup with Burrata Cheese: Simple & Delicious Recipe
This rich and creamy Roasted Tomato Soup with Burrata Cheese is made by roasting tomatoes to enhance their natural sweetness, then blending them into a velvety smooth soup. Topped with fresh, creamy burrata cheese and fresh basil leaves. This soup offers a delightful contrast of flavors and textures. Perfect for cozy dinners or impressive appetizers. This recipe is really simple to make and packed with savory goodness. Follow my easy steps to create a bowl of homemade roasted tomato soup with burrata cheese!
Equipment
- 1 Baking Sheet for roasting
- 1 Blender
- 1 Pot
- 1 Mesh Strainer
Ingredients
- 1 ball of burrata cheese
- 5-6 leaves fresh basil for garnishing if desired
Roasting
- 4 medium tomatoes
- 2 medium onions
- 3 cloves garlic
- 1 red bell pepper
- 1 tsp salt
- 1 tsp sugar
- 1 tsp black pepper
- A bit of fresh thyme
Thickening
- 1 tbsp butter
- 1 tbsp flour
- 1 tsp tomato paste
Liquid Ingredients
- 4 cups water (warm)
- ½ cup milk (room temperature)
Instructions
Preheat Oven and Prepare Vegetables:
- Preheat your oven to 390°F (~200°C). Wash the tomatoes, and cut them into halves or quarters (I used 3 heirloom tomatoes while I was preparing this recipe because one of my tomato was quite big). Slice the red bell pepper. Peel and slice the onions into rings. Peel the garlic cloves.
Roast the Vegetables:
- Place the tomatoes, red bell pepper, onions on a baking sheet. Place the garlic into the tomatoes. Season with salt, pepper, sugar and a sprinkle of fresh thyme. Roast in the preheated oven for 25-30 minutes, or until the vegetables are caramelized and tender.
Prepare the Soup Base:
- In a large pot, melt the butter over medium heat.Add the flour and cook, stirring constantly, for about 1 minute to create a roux. This will help thicken the soup. Add tomato paste and stir. Cook for another minute, until the paste is well incorporated and fragrant.
Blend the Vegetables:
- Once the vegetables are roasted, transfer them to a blender or use an immersion blender directly in the pot. Blend until smooth. You can adjust the consistency with additional water if needed.
- Combine and Simmer: Use a mesh strainer while adding the blended vegetables to the pot with the roux and tomato paste. Mesh strainer removes any solid bits and achieve a smooth texture. Pour in 4 cups of warm water and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld together.
Finish with Milk and Serve:
- Stir in ½ cup of room-temperature milk to add creaminess to the soup. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed. Ladle the soup into bowls. Garnish with a bit of fresh thyme – basil and a dollop of burrata cheese. Enjoy:Serve the soup warm, paired with crusty bread, a light salad or baton sale/grissini for a complete meal.
