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!
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