Roasted Tomato, Whipped Burrata, and Basil Oil Soup

Why You’ll Love This Recipe

I enjoy this recipe because it transforms basic tomatoes into something incredibly rich and flavorful. Roasting the tomatoes intensifies their natural sweetness, while the burrata creates a luxurious creamy topping that melts beautifully into the warm soup.

I also like how the basil oil brightens the entire dish with a fresh herbal note. Even though the soup tastes sophisticated, the preparation is surprisingly simple. It works perfectly as a cozy dinner, a starter for guests, or even a light lunch with crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Soup

• 2 pounds Roma tomatoes
• 2 tablespoons extra-virgin olive oil
• Sea salt and black pepper
• 4 tablespoons butter
• 2 large shallots
• 2 large garlic cloves
• 2 tablespoons all-purpose flour
• 5 cups rich chicken broth
• 2 large basil leaves
• Additional salt and pepper to taste

For the Burrata and Basil Oil

• 1 cup fresh basil leaves
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon salt
• 1 eight-ounce ball fresh burrata cheese

Directions

Step 1

I start by halving and seeding the Roma tomatoes. I place them cut-side up on a parchment-lined baking sheet, drizzle them with olive oil, and season them lightly with salt and pepper. Then I roast them in a 350°F oven for about 1 hour until soft and concentrated in flavor.

Step 2

While the tomatoes roast, I finely dice the shallots and garlic. In a large soup pot or Dutch oven, I melt the butter and sauté the shallots and garlic until fragrant and softened. I stir in the flour and cook it for another minute to remove the raw flour taste.

Step 3

Next, I add the chicken broth and roasted tomatoes to the pot. I bring everything to a boil, then lower the heat and let the soup simmer for about 20 minutes so the flavors blend together beautifully.

Step 4

After letting the soup cool slightly, I blend it in batches until smooth. During one of the batches, I add the basil leaves so they blend directly into the soup.

Step 5

For a silky texture, I can strain the soup, though I personally like leaving it slightly rustic with a few tomato bits remaining. I return the soup to the pot and keep it warm.

Step 6

To make the basil oil, I blend the basil leaves, olive oil, and salt until smooth. Then I strain the mixture through a fine mesh strainer or cheesecloth to extract the vibrant green oil.

Step 7

I break apart the burrata and process it in a food processor until fluffy and creamy.

Step 8

To serve, I ladle the warm soup into bowls and top each one with a dollop of whipped burrata and a drizzle of basil oil.

Servings and Timing

• Servings: 4 to 6 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: About 1 hour 50 minutes

Variations

I sometimes swap the chicken broth for vegetable broth to create a vegetarian version. When I want a slightly smoky flavor, I add a pinch of smoked paprika while the soup simmers.

For extra richness, I occasionally stir a splash of heavy cream into the soup before serving. If burrata is unavailable, I like using whipped ricotta or mascarpone as an alternative topping.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. The basil oil should also stay refrigerated in a sealed jar for about 3 days.

When reheating, I warm the soup gently over medium-low heat on the stovetop, stirring occasionally. I avoid boiling it too hard so the texture stays smooth and balanced. I prefer adding the whipped burrata fresh right before serving.

FAQs

Can I use canned tomatoes instead of fresh Roma tomatoes?

I can, but I find fresh roasted Roma tomatoes provide the sweetest and richest flavor. If I use canned tomatoes, I still roast them briefly for added depth.

Do I need to strain the soup?

I don’t think straining is absolutely necessary. I like a slightly rustic texture, but straining creates an ultra-smooth and elegant soup.

What can I serve with this soup?

I enjoy serving it with toasted sourdough bread, grilled cheese sandwiches, or a simple green salad.

Can I freeze the soup?

Yes, I freeze the soup without the burrata topping for up to 3 months. I thaw it overnight in the refrigerator before reheating.

Is burrata necessary for this recipe?

Burrata adds a creamy and luxurious finish, but I can substitute whipped ricotta, cream cheese, or even a spoonful of crème fraîche if needed.

Conclusion

I think this roasted tomato, whipped burrata, and basil oil soup is a perfect combination of comforting and refined flavors. The sweetness of the roasted tomatoes, the creamy burrata, and the fresh basil oil create a bowl of soup that feels both cozy and impressive. Whether I make it for a quiet dinner at home or serve it to guests, it always feels special and satisfying.

Print