Fresh-Pressed Olive Oil Club

Fresh Tomato Soup

Fresh Tomato Soup

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


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