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.
- 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
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.
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.
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