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This recipe is a celebration of simple ingredients transformed into something truly special. It's the kind of soup that warms you from the inside out, perfect for a cozy night in or a light yet satisfying lunch. Imagine the vibrant red of the tomatoes, the fragrant basil, the creamy texture of the burrata—it's a feast for all the senses.
I developed this recipe after a particularly stressful week. I needed something comforting, something that tasted of sunshine and simple pleasures. The result? This unbelievably creamy and flavorful soup. It's become a family favorite, and I can't wait for you to try it. Seriously, my grandma said its her favorite thing she's ever tasted and my grandma is really picky!
Required Equipments
- Large pot
- Immersion blender (or regular blender)
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Colander
Creamy Tomato Basil Soup with Burrata: Frequently Asked Questions
Creamy Tomato Basil Soup with Burrata
This creamy tomato basil soup is a delightful culinary experience. The rich tomato flavor, complemented by the freshness of basil and the luxurious creaminess of burrata, creates a dish that is both comforting and unforgettable.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, gather your ingredients! Make sure your tomatoes are ripe and juicy. This is crucial, really. Trust me on this. If you don't have ripe tomatoes, your soup will be sad, and that's just not acceptable.
- Next, let's get to work! Roughly chop the tomatoes into 1-inch pieces. You don’t need to be super precise; rustic is good, right? Don’t chop your fingers tho, that is less good.
- Now, heat a generous drizzle of olive oil in your large pot over medium heat. Add the chopped garlic and a pinch of red pepper flakes (if you're brave enough!) and cook for a minute or two, just until fragrant. Don't burn the garlic; nobody likes burnt garlic.
- Add the tomatoes to the pot. Stir and cook for about 5-7 minutes until they start to soften. We are releasing their inner deliciousness. This is where the magic happens. Or not. Sometimes, cooking is just cooking.
- Next, pour in the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low. Partially cover the pot and let it simmer for about 15-20 minutes, allowing the flavors to meld together. Patience, my friend, it pays off in taste.
- Once it's simmered, it's time for the blending action! Carefully use your immersion blender to blend the soup until it reaches your desired creaminess. If you're using a regular blender, do it in batches, and be very careful as it might be hot.
- Stir in the heavy cream and fresh basil leaves. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed. It should taste amazing, because its going to be amazing! Seriously.
- Serve immediately, ideally topped with a dollop of fresh burrata cheese and extra basil leaves. So good, right? If you're really excited, you can add a drizzle of extra virgin olive oil on top. It'll taste even more delicious!
- Enjoy your amazing creamy tomato basil soup! Let me know in the comments how yours turned out! I hope it tasted magical for you, because that was my plan the whole time. But seriously, I really hope you love it! If you dont, don't tell me, please.
📝 Notes
- Feel free to adjust the amount of heavy cream depending on your desired level of creaminess.
- For a smoother soup, strain the soup after blending before adding the cream.
- Roasted tomatoes can be used for a deeper flavour.
🍎 Nutrition
Calories: 280 kcal
Protein: 7 g
Fat: 19 g
Carbohydrates: 18 g
Fiber: 4 g
Calcium: 100 mg
