Tomato Soup with Burrata Ciabatta
with fresh basil & Sicilian-style herbs
Burrata is a ball of mozzarella that is filled with a mixture of cream and finely chopped mozzarella. It used to bea method of using up leftover mozzarella, but now it's becoming popular in its own right.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
1 piece
Garlic
1 piece
Carrot
2 piece
Tomato
2.5 g
Fresh basil
(May be present Celery)
1 bulb(s)
Burrata
(Contains Milk)
½ sachet(s)
Sicilian-style herb mix
1 piece
Wholegrain ciabatta
(Contains Barley, Oats, Rye, Sesame, Soy, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts)
Not included in your delivery
300 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock.
- Chop the onion and crush or mince the garlic.
- Slice the carrot into thin crescents and cut the tomato into wedges.
- Finely chop the basil.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
- Heat the olive oil in a soup pot over medium-high heat.
- Fry the garlic and onion for 2 minutes, then stir in the carrot and tomato and fry for 3 minutes.
- Add the Sicilian-style herbs and fry for 1 minute, then pour in the stock.
- Cover with the lid and boil for 12 - 15 minutes over medium-low heat.
- Cut open the bread roll and transfer to a parchment-lined baking sheet. Heat in the oven for 4 - 6 minutes.
- Take the soup off the heat and use an immersion blender to process until smooth (see Tip).
- Add an extra splash of water as necessary if the soup is too thick.
- Season to taste with salt and pepper.
Tip: if preferred, you can also add the basil here instead of using it later as garnish.
- Top the bread with the burrata and drizzle with the extra virgin olive oil.
- Season to taste with salt and pepper.
- Serve the soup in bowls and garnish with the basil.
- Serve the bread alongside.