Caprese Tomato Soup
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(26)
Ingredients
4 servings
- 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 slices 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
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Preparation
Step 1
Preheat oven to 425 degrees F. Add olive oil and onion to the bottom of an 8×8 baking dish.
Step 2
Add tomatoes, cut side up, in an even layer over the onion; season with salt and pepper, to taste.
Step 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.
Step 4
Combine tomatoes, bread, Parmesan and broth in blender or food processor until smooth.
Step 5
Serve immediately, garnished with burrata, balsamic reduction and basil leaves.
Step 6
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Chef's notes
The soup garnishes play a crucial role in its flavor and presentation, making it ideal for impressing guests.
