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Burrata Tomato Soup

Burrata Tomato Soup
Burrata Tomato Soup

Ingredients

5 slices bacon, chopped
2 Tbsp. butter
1 Tbsp. fresh basil, roughly chopped
1 Tbsp. fresh thyme, roughly chopped
1 Tbsp. fresh oregano, roughly chopped
1 Tbsp. fresh rosemary, roughly chopped
5 cloves garlic, minced
2 cups sliced carrots
1 medium sweet yellow onion, diced
3 Tbsp. tomato paste
1 Tbsp. flour
4 cups chicken broth
1 can (28 oz.) peeled whole tomatoes
1 Tbsp. red wine vinegar
8 oz. BelGioioso Burrata cheese

Directions

In a large pot over medium heat, add the bacon and cook until crispy, around 10 minutes. Add the butter and melt down, then add the fresh herbs and garlic. Stir gently for 2-3 minutes or until lightly cooked and fragrant. Add the carrots and onion and continue cooking on medium heat until softened, around 10 minutes.

Add the tomato paste and stir continuously for 2-3 minutes, or until the paste darkens and has coated everything. Stir in the flour, then add the chicken broth and tomatoes, gently smashing the tomatoes into the soup with a wooden spoon or potato masher. Stir in the red wine vinegar, then bring the pot to a full boil. Reduce heat and simmer for 30-45 minutes.

Working in batches, add the soup mixture to a blender and pulse until smooth. Divide between four bowls, then add 2 oz. BelGioioso Burrata to each bowl and serve.

Ingredients

5 slices bacon, chopped
2 Tbsp. butter
1 Tbsp. fresh basil, roughly chopped
1 Tbsp. fresh thyme, roughly chopped
1 Tbsp. fresh oregano, roughly chopped
1 Tbsp. fresh rosemary, roughly chopped
5 cloves garlic, minced
2 cups sliced carrots
1 medium sweet yellow onion, diced
3 Tbsp. tomato paste
1 Tbsp. flour
4 cups chicken broth
1 can (28 oz.) peeled whole tomatoes
1 Tbsp. red wine vinegar
8 oz. BelGioioso Burrata cheese

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