You know what I love about soup, especially tomato soup like this? It’s the perfect lazy food—one pot, easy-to-make dinner.
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.
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.
Yield: Serves 4
- 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
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