Creamy Roasted Tomato Soup with Burrata & Pesto by @dennistheprescott
7 servings
🍅
910 g
Mixed tomatoes
🧅
1
White onion
🌿
1 tbsp
Fresh rosemary
🌿
1 tbsp
Thyme leaves
🧄
1 head
Garlic
🍋
1
Lemon
🫒
2 tbsp
Extra-virgin olive oil
🍲
240 ml
Vegetable stock
🍯
1 tbsp
Honey
🍇
1 tbsp
Red wine vinegar
🥛
60 ml
Heavy cream
🌿
120 ml
Fresh basil leaves
🧀
1.5 balls
Burrata
🌿
120 ml
Pesto
🍞
Crusty bread
🧂
Sea salt
⚫
Black pepper
Preheat
Preheat your Traeger grill to 400°F.
Quarter
Mixed tomatoes
Quarter the larger tomatoes and halve the small ones, then spread them onto a large rimmed baking sheet.
Add
White onion
Fresh rosemary
Garlic
Add the onions, rosemary, thyme, garlic, and lemon to the baking sheet.
Drizzle
Extra-virgin olive oil
Sea salt- Mixed tomatoes
Drizzle olive oil over everything, season with sea salt and cracked black pepper, and mix well to coat.
- Roast
- Mixed tomatoes
- White onion
- Fresh rosemary
Roast for about 45 minutes, until the tomatoes are softened and nicely caramelized.
Squeeze- Garlic
Squeeze the soft garlic cloves out of the garlic skins; discard the skins.
Combine
Vegetable stock- Honey
Red wine vinegar
In a blender, combine the roasted veggies, stock, honey, and vinegar, and blend until smooth.
- Season
- Sea salt
Season with salt to taste.
Transfer
Heavy cream
Transfer the soup to a 3-quart saucepan, add cream, then let it bubble over medium-low heat, stirring often, for 5 minutes.
Spoon
Burrata
Pesto
Spoon the soup into individual bowls, then top each with a heaping portion of burrata and a spoonful of pesto.
- Top
- Extra-virgin olive oil
- Black pepper
- Fresh basil leaves
Top with a drizzle of olive oil, cracked black pepper, and fresh basil.
Creamy Roasted Tomato Soup with Burrata & Pesto by @dennistheprescott
7 servings
🍅
910 g
Mixed tomatoes
🧅
1
White onion
🌿
1 tbsp
Fresh rosemary
🌿
1 tbsp
Thyme leaves
🧄
1 head
Garlic
🍋
1
Lemon
🫒
2 tbsp
Extra-virgin olive oil
🍲
240 ml
Vegetable stock
🍯
1 tbsp
Honey
🍇
1 tbsp
Red wine vinegar
🥛
60 ml
Heavy cream
🌿
120 ml
Fresh basil leaves
🧀
1.5 balls
Burrata
🌿
120 ml
Pesto
🍞
Crusty bread
🧂
Sea salt
⚫
Black pepper
Preparation Steps
Step 1/11
Preheat your Traeger grill to 400°F.
Step 2/11
Quarter the larger tomatoes and halve the small ones, then spread them onto a large rimmed baking sheet.
Step 3/11
Add the onions, rosemary, thyme, garlic, and lemon to the baking sheet.
Step 4/11
Drizzle olive oil over everything, season with sea salt and cracked black pepper, and mix well to coat.
Step 5/11
Roast for about 45 minutes, until the tomatoes are softened and nicely caramelized.
Step 6/11
Squeeze the soft garlic cloves out of the garlic skins; discard the skins.
Step 7/11
In a blender, combine the roasted veggies, stock, honey, and vinegar, and blend until smooth.
Step 8/11
Season with salt to taste.
Step 9/11
Transfer the soup to a 3-quart saucepan, add cream, then let it bubble over medium-low heat, stirring often, for 5 minutes.
Step 10/11
Spoon the soup into individual bowls, then top each with a heaping portion of burrata and a spoonful of pesto.
Step 11/11
Top with a drizzle of olive oil, cracked black pepper, and fresh basil.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
280 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
50 minutes
Overall
1 hour 10 minutes
Difficulty
Level
Medium (2/4)
Steps
11 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@dennistheprescott
Origin
Cuisine
American, Italian
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos