Servings
Font
Back
5.0 from 3 votes

Caprese Tomato Soup

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Add olive oil and onion to the bottom of an 8×8 baking dish.
  2. Add tomatoes, cut side up, in an even layer over the onion; season with salt and pepper, to taste.
  3. 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.
  4. Combine tomatoes, bread, Parmesan and broth in blender or food processor until smooth.
  5. Serve immediately, garnished with burrata, balsamic reduction and basil leaves.