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This roasted tomato soup is a vibrant and refreshing dish, perfect for showcasing the natural sweetness of ripe tomatoes. Roasting the tomatoes, red pepper, onion, garlic, and chilies brings out their deep, jammy flavors, while blending them into a smooth, chilled soup creates a silky texture. The green herb oil, made with fresh basil and parsley, adds a fragrant and earthy note, while the burrata lends a creamy richness. Rustic croutons provide a satisfying crunch,...
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Preheat the oven to 200°C (392°F).
Place the tomatoes, red bell pepper, red onion, garlic (cut in half), and red chili peppers on a baking tray.
Drizzle with olive oil and season with salt.
Roast for 35–40 minutes until the vegetables are soft, slightly charred, and jammy.
Remove the garlic skins from the roasted garlic.
Blend the roasted vegetables until smooth.
Strain the mixture through a fine sieve to remove any solids.
Chill the soup in the fridge for 2–3 hours.
Season the chilled soup to taste with salt.
Blanch the fresh basil and parsley in boiling water for 10 seconds.
Transfer the herbs to ice water to cool, then dry them well.
Warm the neutral oil to 60°C.
Blend the herbs with the warm oil for 1 minute.
Strain the oil through a coffee filter or cloth to remove solids.
Tear the rustic bread into pieces.
Drizzle the bread pieces with olive oil.
Toast the bread in the oven until golden and crispy.
Pour the chilled soup into bowls.
Add a spoonful of burrata to each bowl.
Top with a few croutons, a drizzle of green oil, a sprinkle of chili flakes, and fresh basil leaves.
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Use heirloom tomatoes if possible for a richer flavor.
If you don’t have Piment d’Espelette, substitute with regular chili flakes.
Make sure to dry the herbs thoroughly before blending them with the oil to avoid water content in the green oil.
For a smoother soup, strain it twice through a fine sieve.
Serve the soup cold for the best flavor contrast with the toppings.
Can I use canned tomatoes instead of fresh?
Fresh tomatoes are recommended for their natural sweetness, but you can use canned tomatoes if fresh ones are unavailable.
How long can I store the green herb oil?
The green herb oil can be stored in an airtight container in the fridge for up to 1 week.
Can I serve the soup warm instead of cold?
Yes, you can serve the soup warm, but chilling it enhances the flavors and creates a refreshing dish.
What can I use instead of burrata?
You can substitute burrata with fresh mozzarella or a dollop of crème fraîche.
How do I prevent the croutons from becoming soggy?
Add the croutons just before serving to keep them crispy.
