Caprese Tomato Soup
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Soup
Caprese Tomato Soup
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Served caprese-style with burrata, balsamic reduction, and fresh basil leaves!
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Ingredients
- 3 tablespoons olive oil
- 1 onion sliced, small
- 2 pounds tomato halved, vine-ripened
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cloves garlic thinly sliced
- 2 lices sourdough bread crusts trimmed
- 3 tablespoons Parmesan Cheese grated
- 1 cup vegetable broth
- 8 ounces burrata cheese for serving
- 2 tablespoons Balsamic reduction for serving
- ¼ cup basil chiffonade, for serving, leaves
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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