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Creamy Roasted Tomato Basil Soup Recipe with Burrata and Crusty Bread

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A velvety smooth roasted tomato basil soup enhanced with creamy burrata and served with crusty bread, perfect for cozy dinners and easy to prepare.

Ingredients

Scale
  • 3 pounds ripe roma or plum tomatoes, halved
  • 3 tablespoons olive oil, plus more for drizzling
  • 6 large garlic cloves, peeled and left whole
  • 1 medium yellow onion, roughly chopped
  • 1 cup packed fresh basil leaves, roughly torn
  • 3 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream or full-fat coconut milk (optional)
  • 8 ounces burrata cheese, torn into chunks
  • Salt and freshly ground black pepper, to taste
  • Crusty bread (sourdough or baguette), sliced and toasted

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Toss the halved tomatoes, whole garlic cloves, and chopped onion in 3 tablespoons olive oil, a pinch of salt, and some pepper. Spread evenly on a rimmed baking sheet with tomatoes cut side up.
  3. Roast for 30-35 minutes until tomatoes are soft and slightly charred, and garlic is golden and tender.
  4. Transfer roasted tomatoes, garlic (squeezed out of skins), and onions to a large pot or Dutch oven. Add broth and bring to a gentle simmer over medium heat for 10 minutes.
  5. Puree the soup using an immersion blender until smooth and creamy. Add more broth or water if a thinner consistency is desired.
  6. Stir in fresh torn basil leaves and heavy cream or coconut milk. Heat gently for another 5 minutes, stirring occasionally.
  7. Season with salt and pepper to taste. Optionally add a little sugar if tomatoes are too tart.
  8. Ladle soup into bowls, top with torn chunks of burrata, and serve with toasted crusty bread on the side.

Notes

Use roma or plum tomatoes for best roasting results. Tear basil by hand to preserve flavor and color. Let soup cool slightly before blending to avoid splashes. For dairy-free, substitute heavy cream with coconut milk and omit burrata or use coconut yogurt. Adjust salt carefully due to broth and cheese. Leftovers keep well refrigerated for 3 days or frozen (without burrata) for up to 2 months.

Nutrition

Keywords: roasted tomato soup, creamy tomato basil soup, burrata soup, easy tomato soup, cozy soup recipe, vegetarian soup, gluten-free soup option

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