Roasted Heirloom Tomato Soup with Burrata Basil Croutons

Roasted Heirloom Tomato Soup with Burrata Basil Croutons is the epitome of fall comfort food. The soup is rich, creamy, and ridiculously satisfying. Roast up some tomatoes and get your mouth ready to taste the flavors of fall!

You guys, I’m coming correct this week with a soup that will make you weak in the knees. Roasted Heirloom Tomato Soup with Burrata Basil Croutons is probably the best soup I’ve ever cooked up. It’s seriously comforting food at its finest!

Dude, it feels wonderful to be back in my kitchen. If you read my previous post you know our house is undergoing a major makeover. I caught a small window of time that I can cook again, but unfortunately, the work won’t be complete until the end of October. It’s a long story so I’ll do a separate post about our kitchen project this week.

I was itching to share this soup recipe since I haven’t posted a recipe in the last two weeks. It feels good to be back. I’m coming back with my A-game, folks.

Roasted Heirloom Tomato Soup with Burrata Basil Croutons has a secret ingredient to make the flavors pop. Fresh ginger is that secret ingredient. Fresh ginger lends a subtle zesty and peppery component to the soup that pairs wonderfully with the tomato. You will experience a burst of unexpected freshness after each spoonful, it’s amazing. If you dislike ginger you can omit the ingredient but I strongly encourage you to try it!

The Burrata Basil Croutons elevate the Heirloom Roasted Soup to the next level. A good buddy of ours came over to hang out with us. He brought Semolina Sesame Bread with him as a gift. One look at the bread and I thought I’m about to make that bread into cheese covered croutons!

Oh. My. God. The Burrata Basil Croutons tasted so amazing they almost didn’t make it into the soup! I couldn’t stop popping them into my mouth! If you’re unfamiliar, Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella but the inside contains the creamiest textured cheese you’ll ever encounter. If you want magic in your mouth, you’ve found it.

To make the croutons I toasted the bread with butter then melted burrata over it. I sprinkled fresh basil over the bread right before I removed it from the oven. The bread is crunchy, yet the cheese is creamy, and the basil gives a pop of freshness to make the whole thing dreamy. I’m salivating just thinking about it.

Speaking of dreamy, if you haven’t roasted tomatoes for homemade soup you need to drop what you’re doing and start now. I’ve made homemade tomato soup with canned tomatoes tons of times. Now that I know how easy it is to roast tomatoes I will never go back to canned. Ever.

I’m not hating on canned tomatoes but the sweetness you achieve from roasting your own tomatoes can’t be found in a can. Roasting your own tomatoes is ridiculously simple and satisfying, therefore, don’t buy canned tomatoes for this recipe.

I’m not joking when I say Roasted Heirloom Tomato Soup with Burrata Basil Croutons is one of the best soups I’ve ever made. As soon as you make this recipe, you’ll be saying the same thing too!

Thanks for stopping by,
Christina

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Roasted Heirloom Tomato Soup with Burrata Basil Croutons Yum

Roasted Heirloom Tomato Soup with Burrata Basil Croutons is the epitome of fall comfort food. The soup is rich, creamy, and ridiculously satisfying. Roast up some tomatoes and get your mouth ready to taste the flavors of fall!

Servings

Ingredients

• 5 in heirloom tomatoes cut in half
• 1 small sweet onion sliced
• 2 garlic cloves whole
• Drizzle of olive oil
• Salt and pepper
• 1 tablespoon of oil
• 1/2 tablespoon fresh ginger minced
• 2 tablespoons sugar
• 1/2 quart of chicken stock
• 1/3 cup heavy cream
• 1 small container of Burrata cheese.
• 1 loaf Semolina Bread or french bread
• 2 tablespoons melted butter
• Fresh basil torn into small pieces

Servings Ingredients 5 in heirloom tomatoes cut in half 1 small sweet onion sliced 2 garlic cloves whole Drizzle of olive oil Salt and pepper 1 tablespoon of oil 1/2 tablespoon fresh ginger minced 2 tablespoons sugar 1/2 quart of chicken stock 1/3 cup heavy cream 1 small container of Burrata cheese. 1 loaf Semolina Bread or french bread 2 tablespoons melted butter Fresh basil torn into small pieces

Instructions

The Soup

1. Pre-heat your oven to 400 degrees and line a cookie sheet with parchment paper or tin foil.
2. Place the halved tomatoes, the whole garlic, and the chopped onion on the cookie sheet. Generously drizzle the vegetables with olive oil then season the veggies with salt and pepper.
3. Roast the veggies in the oven for 30-40 minutes or until caramelized.
4. Remove the roasted vegetables from the oven. Pour them into a food processor or blender. Blend the roasted vegetables until smooth. Set aside.
5. In a soup pot, heat the olive oil over medium-low heat. Add the minced ginger and saute, stirring constantly until the ginger is soft, approx 5 minutes. Add the sugar, stir, and continue to saute for a couple more minutes.
6. Now add the chicken stock and the roasted vegetable puree to the soup pot, and stir. Taste and adjust your salt and pepper preference. Remember, the croutons will be salty so it's better to add less salt than you think you need at this step.
7. Bring the soup to a boil, then reduce the heat to low. Simmer the soup until the croutons are ready.

The Croutons

1. By this time the cookie sheet you used for the tomatoes should be cool enough to handle. You can reuse the same cookie sheet to toast your bread.
2. Cut off a few slices of the bread and butter them generously with the melted butter. Sprinkle the buttered bread with salt and pepper.
3. Place the bread on the cookie sheets and toast them under your oven's broiler - a couple minutes per side, or until they are nice and toasted. Watch the bread carefully, you don't want it to burn.
4. When the bread is toasted to your liking, remove it from the oven.
5. Carefully smear the burrata cheese over the bread, and put the bread back in the oven to melt the cheese.
6. Once the cheese is melted, open the oven and carefully sprinkle the torn basil leaves over the bread. Let the bread cook for a few seconds longer than pull it from the oven.
7. Carefully cut the bread into little cubes or croutons.
8. Pour the soup and plop a handful of croutons into a bowl and eat!
9. Enjoy!

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