Roasted Tomato Soup with Burrata and Almonds

This quick homemade tomato soup is a perfect summertime dish, especially if you happen to find ripe and juicy tomatoes (like the Italian ones :-)). The soup it’s equally good hot or chilled. And if you want to give your dish a taste of Italy add slices of Burrata.

INGREDIENTS for 2 servings:

500 g large ripe red tomatoes
2 tablespoon extra virgin olive oil
1 red onion
black pepper to taste
1/4 to 1/2 cup warm water
a handful of sliced almonds
2-4 cherry tomatoes to decorate
1 Burrata

Rinse the tomatoes in water. Quarter the tomatoes and put them on an oven tray. Drizzle the olive oil over the tomatoes and sprinkle with salt. Roast in the preheated oven at 180 °C until tomatoes get golden-brown (about 20-30 min, it depends on the size of the tomatoes). Roast as well the cherry tomatoes you’ll use to decorate the soup.

In the meanwhile, slice the onion and cook it in a pan with olive oil and until tender.

When the tomatoes are ready, add them in a blender (or use a vegetable mill) along with the onion and all the juices and oil from the tray. Add some grounded pepper and more salt, if needed. Add warm water and blend to a smooth soup.

Pour the soup in serving bowls and add small pieces of Burrata.

To add a crunchy touch to the soup, toast the sliced almonds in a pan for few minutes and then garnish the soup, together with few roasted cherry tomatoes.

The soup could be served chilled in summer.