Karly from ASimplePantry created this herby tomato soup with BelGioioso Burrata to prepare you for the fall weather! It’s only August, but leaves are already starting to turn on the early trees and she is squealing with delight over the prospect of cooler weather (and lots of soup!).
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- 5 slices bacon, chopped
- 2 tablespoon butter
- 1 tablespoon fresh basil, roughly chopped
- 1 tablespoon fresh thyme, roughly chopped
- 1 tablespoon fresh oregano, roughly chopped
- 1 tablespoon fresh rosemary, roughly chopped
- 5 cloves garlic, minced
- 2 cups sliced carrots
- 1 medium sweet yellow onion, diced
- 3 tablespoon tomato paste
- 1 tablespoon flour
- 4 cups chicken broth
- 1 can (28 oz) peeled, whole tomatoes
- 1 tablespoon red wine vinegar
- 8 ounces BelGioioso Burrata
In a large pot over medium heat, add the bacon and cook until crispy, around 10 minutes. Add the butter and melt down, then add the fresh herbs and garlic. Stir gently for 2-3 minutes, or until lightly cooked and fragrant. Add the carrots and onion and continue cooking on medium heat until softened, around 10 minutes.
Add the tomato paste and stir continuously for 2-3 minutes, or until the paste darkens and has coated everything. Stir in the flour, then add the chicken broth and tomatoes, gently smashing the tomatoes into the soup with a wooden spoon or potato smasher. Stir in the red wine vinegar, then bring the pot to a full boil. Reduce heat and simmer for 30-45 minutes.
Working in batches, add the soup mixture to a blender and pulse until smooth. Divide between four bowls, then add 2 oz BelGioioso Burrata to each bowl and serve.