Tomato Soup

You know what I love about soup, especially tomato soup like this? It’s the perfect lazy food—one pot, easy-to-make dinner. 

Tomato Soup with Black Truffle Burrata | Bakers Royale

I mean—who cares if it’s August and 100+ degrees out. The little guy and I are sipping on this while watching Elf. As tradition usually goes, we do Christmas movies in June. With all that is going on lately, we missed that mark, so we decided to switch things up a bit and swapped out mugs of hot chocolate for bowls of tomato soup. 

Tomato Soup with Black Truffle Burrata via Bakers Royale

I haven’t quite convinced Cole of the burrata yet, so he had his with grilled cheese. But I promise you it’s a game changer, especially if you can find Belogiosio Black Truffle Burrata. If not, regular burrata works well too. Once you’re done making this soup, stay tuned, because Cole and I are on a soup run! More easy soups coming your way. 

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Tomato Soup

Yield: Serves 4

Ingredients:

  • 4 slices thick-cut bacon, finely chopped
  • 2 tbsp. unsalted butter
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 3 tbsp. tomato paste
  • 1 tbsp. flour
  • 4 cups chicken stock
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
  • 2 (8 oz) BelGioioso Black Truffle Burrata
  • 4-6 oz. sliced mini heirloom tomatoes
  • micro basil

Directions:

In a large saucepan, over medium heat, cook bacon until crisp, about 10 minutes. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes. Add tomato paste, cook and stir until mixture becomes dark in color, about 2 to 3 minutes. Add flour, cook and stir until mixture is smooth and well combined, about 2 minutes. Add stock, thyme and bay leaf and tomatoes. Bring to a boil, then reduce heat to medium-low. Cook and stir occasionally until mixture is reduced slightly and thickened, about 35-40 minutes. Remove from heat and working in batches, puree in a blender. Be sure to leave pour spout open and place a towel on top for steam to escape. Divide soup into bowls and allow to cool slightly, about 7-10 minutes before placing burrata in soup. Garnish with basil and sliced mini heirloom tomatoes. 

Recipe adapted from here. Adapations made:  I omitted the heavy cream, because it wasn't necessary for my taste. I added the burrata for added richness and flavor 

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Comments

  1. Avatar for Naomi RobinsonBrian @ A Thought For Food says

    This is one stunning bowl of tomato soup, Naomi! I don’t care how hot it is outside… I want this right now.

    Reply

  2. Avatar for Naomi RobinsonMary Ann | The Beach House Kitchen says

    Prettiest bowl of tomato soup I ever did see Naomi!! And I bet it tastes just as delish!

    Reply

  3. Avatar for Naomi RobinsonDave King says

    This looks so amazing!! I love tomato dishes and sometimes its creates some problems for my kidney but i love to eat tomato. What a treat!

    Reply

  4. Avatar for Naomi RobinsonHannah Hossack-Lodge (Domestic Gothess) says

    This is the most beautiful tomato soup I have ever seen! It sounds lovely with the burrata.

    Reply

  5. Avatar for Naomi RobinsonMaria says

    you know what I became hungry after seeing the same photograph that you create recipes , very creative at all. food healthy keep it.

    Reply

  6. Avatar for Naomi RobinsonWin says

    Wow, I’ve never seen a tomato soup look so good. You have really inspired me to make this recipe. I love all the ingredients and it looks so delicious. I can’t wait to try this.

    Reply

  7. Avatar for Naomi RobinsonMansi bhardwaj says

    Amazed to see this informative stuff whcih i need to explor more. Thanks a lot for providing this great information;.

    Reply

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