Damn Delicious

Caprese Tomato Soup

This roasted tomato soup is served caprese-style with burrata, balsamic reduction, and fresh basil leaves!

Caprese Tomato Soup - Served caprese-style with burrata, balsamic reduction, and fresh basil leaves!

Remember in yesterday’s post, I mentioned that I’m a pumpkin addict? Well, I think I’m also a caprese addict too. From caprese mac and cheese to caprese quinoa salad, I cannot get enough caprese! And now, I’ve found my new love for caprese in tomato soup form.

Caprese Tomato Soup - Served caprese-style with burrata, balsamic reduction, and fresh basil leaves!

With a batch of roasted tomatoes on a bed of onions and garlic, you can make this right in your blender (I used my Blendtec) or food processor. And you know you can’t forget about that creamy-melt-in-your-mouth burrata, sweet balsamic reduction and fresh chiffonade basil leaves. In all honesty, the soup is great and all, but really, the garnishes is what makes this soup perfection. And even though it’s super easy to make, it looks incredibly fancy and sophisticated, which is sure to impress your guests!

Caprese Tomato Soup - Served caprese-style with burrata, balsamic reduction, and fresh basil leaves!

Caprese Tomato Soup

Served caprese-style with burrata, balsamic reduction, and fresh basil leaves!

10 minutes30 minutes

Ingredients:

  • 3 tablespoons olive oil
  • 1 small onion, sliced
  • 2 pounds vine-ripened tomatoes, halved
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, thinly sliced
  • 2 slices sourdough bread, crusts trimmed
  • 3 tablespoons grated Parmesan
  • 1 cup vegetable broth
  • 8 ounces burrata cheese, for serving
  • 2 tablespoons balsamic reduction, for serving
  • 1/4 cup basil leaves, chiffonade, for serving

Directions:

  1. Preheat oven to 425 degrees F. Add olive oil and onion to the bottom of an 8×8 baking dish.
  2. Add tomatoes, cut side up, in an even layer over the onion; season with salt and pepper, to taste.
  3. Place into oven and roast until slightly tender, about 20 minutes. Add garlic in an even layer over the tomatoes. Place into oven and roast until the tomatoes are soft, an additional 10 minutes; let cool 10-15 minutes.
  4. Combine tomatoes, bread, Parmesan and broth in blender or food processor until smooth.
  5. Serve immediately, garnished with burrata, balsamic reduction and basil leaves.

Adapted from FamilyStyle Food and Domestic Fits.

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25 comments

  1. This soup was amazing! My entire family just ooohed and aaahed as they ate each spoonful. I did not have burrata cheese, so I substituted fresh mozzarella. We also made croutons from the leftover sourdough bread to add as an additional garnish!

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  6. I can tell this soup is going to be a great addition to my “foods made into soups” recipe collection- which my kids love to tease me about. (jalapeño popper soup, lasagna soup, enchilada soup, philly cheesesteak soup, etc.) I will most likely be forced to settle for fresh mozz instead of burrata since our town is lacking in the specialty food store department. I must have spent 2 hours yesterday hoping to trade my money for chipotle paste- for another one of your recipes-to no avail. But thank you, for the inspiring site that we all can have access to!

  7. If fresh burratta cannot be found, what is a good substitute? Fresh mozzerella?

    • There really is no true substitute for burrata. Fresh mozzarella can be used though but the flavors and textures will change from the original recipe here.

  8. Loving your recipes and blog. I thought I knew my cheeses, but evidently not so. May I ask, what is baratta. Is it a name brand or type of cheese. I have never heard of this one (and I’m old) but young at heart and love love love food and to prepare it and share it with those I love! Thank you, keep up the passionate, wonderful work!! Love & Light to you this season.

    • Thank you, Kat! Burrata is a type of cheese – a fresh Italian cheese, made from mozzarella and cream. It’s one of my favorite cheeses yet!

  9. This is a brilliant idea. Brilliant! Definitely have to try this.

  10. My little soup obsessed heart is just swimming with love for this!!! xo

  11. This soup looks and sounds fantastic! I love caprese style dishes 🙂

  12. Such a lovely, fresh looking soup! I love tomato bread soup, so simple yet delicious. Oh and I must try your balsamic reduction next time I make bruschetta, it looks wonderful.

    Thanks for visiting my blog ♥ ♥

  13. Its been WAY too long since Ive been here! I am in love with your new design! So pretty! And I have been pretty obsessed with caprese lately too! I am going to share this on my FB page this week 🙂

  14. Mmmm, caprese as soup. Brilliant! And so good to meet you at IFBC!

  15. This looks absolutely delicious! I can’t wait to try it, roasted tomato soup is my favorite! Great post!!

  16. What delicious idea for a soup! This recipe looks wonderful!

  17. I am a caprese addict too, and I ADORE soup. Great combo here!

  18. Wow, this looks amazing! Anything caprese flavored is right up my alley, so this soup sounds perfect. It’s the perfect transitional food from summer to fall 🙂

  19. I love anything caprese, I need this soup in my life!

  20. As a newly found BASIL addict, this is right up my alley! And I could just about drink balsamic vinegar! Haha! Love the this little twist on the classic tomato soup!

  21. There is definitely nothing wrong with being a caprese addict. This soup looks like the perfect late summer/early fall soup!