Tomato Basil Bisque with Burrata

You may or may not have heard about the record breaking floods that we had in AZ this week. As an Arizona native, I can tell you that this is something I have never seen before, and quite frankly our state was not prepared for. Like, our Governor announced a state of emergency. We can barely drive when it starts to sprinkle out, let alone in a torrential downpour that lasts for several hours. 

But I went along with the stormy weather and made some good old fashioned tomato soup for dinner, but instead of serving it with a side of grilled cheese, I put the cheese IN the soup. That's right, both blended in as a thickening agent, and a fresh ball of burrata on top as a garnish. If you haven't had burrata cheese, then you have not lived. It is mozzarella cheese stuffed with shredded mozzarella and cream. The outside if firm, like you would expect mozzarella to be, but then you cut into it, and oh do some naughty cheese things happen. I normally enjoy me some burrata with bacon, olive oil, and arugula on toast as an appetizer, but this just sounded too good not to try!

Tomato Basil Bisque with Burrata

Ingredients:

• 8 roma tomatoes
• 6 cloves garlic, peeled
• 2 tbsp. olive oil, divided
• 1/2 yellow onion, chopped
• 1-2 tbsp. fresh basil, roughly chopped
• 1/2 tsp. thyme
• 1 1/2 cups chicken broth
• 1 14.5-oz. can tomato sauce or diced tomatoes
• 1 cup heavy cream or creamy ricotta cheese
• salt and pepper to taste

Preheat oven to 400 degrees F. Drizzle tomatoes and garlic with 1 tbsp. olive oil and season with salt and pepper. Roast in oven for 20 minutes. Remove carefully and set aside.

Meanwhile, preheat the remaining tbsp. of olive oil in a large soup pot over medium-high heat. Add in onion, salt, and pepper. Cook, stirring occasionally until the onions are translucent, about 5-7 minutes. Add in the cooked tomatoes, garlic, basil, and thyme. Allow to cook for another 10 minutes.

Add in reserved liquids from roasting the tomatoes, chicken broth, and tomato sauce/diced. Lower heat to a simmer and allow to cook uncovered for 30-45 minutes.

After the soup has thickened use an immersion blender to blend the soup until smooth. Add in the cream or ricotta and blend again until combined.

To serve, ladle the soup into bowl, top with burrata cheese and a basil sprig. 

If you have leftovers, store in the fridge in an airtight container and reheat the next day or two. It's best served with a grilled cheese sandwich in my opinion!