Caprese Soup

Ingredients

    4 lbs tomatoes, quartered (4 to 6 large heirloom or beefsteak)

    2 tbs olive oil

    1 onion, chopped

    2 cloves garlic, minced

    ¼ cup white wine

    ½ tsp minced fresh rosemary

    1 cup chicken stock (or vegetable broth) plus additional as desired

    2 tbs tomato paste

    ¼ cup heavy cream

   Balsamic for drizzle

    10 ounces burrata cheese, bufalo mozzarella or soft domestic whole milk mozzarella

    8 leaves basil, chopped

Instructions

    Preheat oven to 400. Place tomatoes, cut side down, on a baking sheet that has been covered with aluminum foil.

    Roast at 400 for 20 minutes or until the skin starts to shrivel. Remove from oven, allow to cool slightly. The skins should easily peel away. Pull skins off tomatoes, discard skins.

    While the tomatoes cook, start the soup. In a large pot, heat the olive oil over medium heat. Add the onions and cook until softened and slightly caramelized, about 10 minutes.

    Add the garlic and stir for about 30 seconds. Stir in the white wine.

    Add the rosemary, stock, tomato paste, and skinned tomatoes. Allow to simmer until reduced, slightly thickened, and the tomatoes have broken down, about 20 minutes. Remove from heat.

    Using an immersion blender, puree until very smooth. Soup will be thick, add additional stock to thin as desired.

    Stir in cream over low heat for about 2 minutes.

    Pour into bowls, top with cheese, drizzle lightly with balsamic and sprinkle with basil. 

Serves 6