Gourmet Tomato Soup with Stracciatella — Ready in One Go
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Stracciatella — the creamy heart of burrata — is usually spread on toast or tossed into salads. But here’s another beautiful idea: add it to soup.
A warm, rich tomato soup brings a touch of acidity; cool stracciatella melts in with creaminess and subtle sweetness. The result is a stunning play of flavor and texture — it sounds fancy, but couldn’t be easier to make.
Prep Time
10 minutes
Cook Time
60 minutes
Serves
5
Ingredients
- 2½ cups bone broth (or any good stock)
- 1 lb fresh tomatoes (Roma work best)
- 1½ cups crushed tomatoes (use fresh ones in summer)
- 1 red onion
- 1 whole garlic bulb
- 1 fresh pepper
- Stracciatella cheese (or sour cream)
Optional but lovely:
- 3–4 celery stalks
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- Salt, to taste
Steps
1
Heat the oven to 350°F. Cut tomatoes, onion, and pepper into chunks. Slice the top off the garlic bulb but keep it whole.
2
Toss everything with olive oil and a drizzle of balsamic glaze. Roast until golden, about 20 minutes.
3
Warm up the broth in a pot. Squeeze the roasted garlic out of its skin — soft, caramelized, and sweet — and add all the roasted veggies to the broth. Deglaze the baking sheet with a splash of hot water and pour that in too.
4
Simmer for 20 minutes. Add the crushed tomatoes, season, and cook another 15. Blend until smooth — thin with water if needed.
5
Serve with torn Stracciatella. Or crisp bacon. Or just as it is – humble and full of warmth.