Caprese Tomato Soup

Name: Caprese Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 small onion; 2 pounds vine-ripened tomatoes; Kosher salt and freshly ground black pepper; 2 cloves garlic; 2 lices sourdough bread; 3 tablespoons grated parmesan; 1 cup vegetable broth; 8 ounces burrata cheese; 2 tablespoons Balsamic reduction; ¼ cup basil leaves

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Course
Soup

Caprese Tomato Soup

Iris Warren

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Served caprese-style with burrata, balsamic reduction, and fresh basil leaves!

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Ingredients

Servings

3 tablespoons olive oil
1 small onion sliced
2 pounds vine-ripened tomatoes halved
Kosher salt and freshly ground black pepper to taste
2 cloves garlic thinly sliced
2 lices sourdough bread crusts trimmed
3 tablespoons grated parmesan
1 cup vegetable broth
8 ounces burrata cheese for serving
2 tablespoons Balsamic reduction for serving
¼ cup basil leaves chiffonade, for serving

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Instructions

Preheat oven to 425 degrees F. Add olive oil and onion to the bottom of an 8×8 baking dish.
Add tomatoes, cut side up, in an even layer over the onion; season with salt and pepper, to taste.
Place into oven and roast until slightly tender, about 20 minutes. Add garlic in an even layer over the tomatoes. Place into oven and roast until the tomatoes are soft, an additional 10 minutes; let cool 10-15 minutes.
Combine tomatoes, bread, Parmesan and broth in blender or food processor until smooth.
Serve immediately, garnished with burrata, balsamic reduction and basil leaves.