Make this simple soup when sun-ripened tomatoes come into the market. If you’re unfamiliar with it, burrata is a water-packed, milky mozzarella-like cheese filled with cream. Substitute a spoonful of fresh ricotta if burrata is unavailable.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 small onion, finely diced
- 1/2 carrot, finely diced
- 2 fresh basil leaves
- 1 sprig fresh thyme
- 3 pounds tomatoes, coarsely chopped
- Salt and pepper
- Burrata cheese, for garnish
Directions
Step 1
In a small, heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently, until the vegetables are tender, 10 to 12 minutes.
Step 2
Stir in the tomatoes, along with 3/4 teaspoon salt and 1/4 teaspoon pepper, or to taste. Simmer for 20 minutes to break down the tomatoes and marry the flavors.
Step 3
Remove from the heat and purée the soup in a blender or food processor. (Do not fill the blender jar more than half full with the soup; process in batches with a folded kitchen towel held firmly over the lid.) Strain the soup through a fine mesh strainer or food mill. Serve the soup hot, with a small spoonful of burrata and a drizzle of olive oil.
Serves 6 to 8 — Recipe from Angelini Osteria, Los Angeles, CA