Roasted Tomato and Basil Soup with Local Burrata Cheese

Hello, fellow home chefs, wine enthusiasts, and California food aficionados! Lily here, your friendly Napa Valley local, thrilled to share a bright, Italian-inspired recipe that perfectly captures the sun-kissed essence of our stunning wine country. This Roasted Tomato and Basil Soup with Local Burrata Cheese is an elegant and delightful way to celebrate the flavors of Napa Valley.

Inspired by the vibrant, juicy tomatoes and aromatic basil found at our local Napa Farmers' Market, I crafted this recipe using the freshest ingredients possible. The marriage of sweet, roasted tomatoes, fragrant basil, and creamy burrata cheese creates a dish that is both comforting and sophisticated, perfect for a warm summer evening.

To prepare this delectable soup, begin by roasting ripe, halved tomatoes with olive oil, garlic, and a pinch of salt until they are tender and slightly caramelized. Meanwhile, sauté onions and more garlic in olive oil, then add the roasted tomatoes, vegetable broth, and fresh basil leaves. Allow the mixture to simmer, so the flavors meld and deepen. Finally, blend the soup until smooth, and top with a generous dollop of locally-sourced burrata cheese from an artisan creamery, such as Andante Dairy or Di Stefano Cheese.

Pair this vibrant soup with a crunchy, rustic baguette from a local bakery, such as Model Bakery or Bouchon Bakery. For a side dish, consider a simple yet elegant caprese salad with heirloom tomatoes, fresh mozzarella, and more of that delightful basil, drizzled with a balsamic glaze.

For dessert, indulge in a light, airy panna cotta or a velvety tiramisu from one of our charming valley bakeries, perfectly capturing the spirit of an Italian summer in Napa Valley.

When it comes to wine pairings, look for a crisp, refreshing Napa Valley Sauvignon Blanc, such as those from Duckhorn Vineyards or St. Supéry Estate. The wine's bright, citrusy notes will complement the soup's acidity and enhance the overall dining experience.

As you savor each spoonful of your Roasted Tomato and Basil Soup with Local Burrata Cheese, let the flavors transport you to the sun-drenched vineyards and lush hills of Napa Valley. Immerse yourself in the rich history, culinary traditions, and breathtaking beauty of our beloved wine country.

Happy cooking, and cheers to your Napa Valley-inspired culinary adventures!

Hero Ingredient Spotlight: Heirloom Tomatoes

Heirloom tomatoes are the stars of this Roasted Tomato and Basil Soup. Unlike regular commercial tomatoes, heirlooms are varieties that have been passed down, through several generations of a family because of their valued characteristics. They come in a variety of colors, shapes, and flavors, ranging from sweet to tart. Not only are they a visual delight with their vibrant hues and unique shapes, but they also offer an unparalleled depth of flavor. Grown and harvested in Napa Valley, these tomatoes encapsulate the region's rich soil, making them a true testament to the area's agricultural excellence.

How to Perfectly Roast Tomatoes

Roasting tomatoes can deeply enhance their flavor, making them sweeter, more concentrated, and slightly smoky. Here's how to get them perfectly roasted every time for this tomato soup with burrata:

1. Preheat the Oven: Ensure the oven reaches a temperature of 400°F (200°C) before placing the tomatoes in.
2. Prepare the Tomatoes: Halve the tomatoes and place them on a baking sheet, cut-side up. This exposes more of the tomato flesh to the heat, allowing for even caramelization.
3. Season: Drizzle olive oil over the tomatoes and season with salt and freshly ground black pepper. This helps in caramelizing and adds a rich flavor profile.
4. Roast: Place the tomatoes in the oven for 30-35 minutes. Look for a slightly charred exterior and a soft, juicy interior.
5. Cool: Once out of the oven, let them cool slightly. This makes it easier to blend them later and infuses the olive oil with tomatoey goodness.

FAQs

1. Can I use a different type of tomato? While heirloom tomatoes are recommended for their distinct flavor, you can also use Roma or cherry tomatoes. However, adjust the roasting time accordingly.‍
2. How can I make this tomato soup with burrata vegan? Simply skip the heavy cream or use a vegan alternative like coconut milk. For the burrata, you can opt for vegan mozzarella or any creamy plant-based cheese.‍
3. How should I store leftover soup? Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so on the stove over medium heat, stirring occasionally.‍
4. Any recommendations for gluten-free bread options? Absolutely! Try a gluten-free baguette or sourdough from a local bakery. Always ensure to check labels for any hidden gluten-containing ingredients.‍
5. What can I use if I don't have an immersion blender? A countertop blender works just as well. Blend the tomato soup with burrata in batches, ensuring not to fill the blender more than half full to prevent any spills or burns.

Tips for Success

1. Use Fresh Basil: Basil's aromatic quality is best when fresh. Avoid using dried basil as it lacks the vibrancy and depth of flavor that fresh basil brings to the table.
2. Cream Optional: While the heavy cream adds richness, this soup is equally delightful without it. Depending on your dietary preference, it can be optional.
3. Serve Warm, Not Hot: The burrata cheese melts gently into the warm soup, creating a delightful creamy texture. If the soup is too hot, the cheese may melt too quickly, losing its distinct creamy center.

With these insights, you're all set to create a soup that's not just delicious but also deeply rooted in the Napa Valley's culinary traditions. Whether you're enjoying it on a cool evening or serving it at a gathering, this Roasted Tomato and Basil Soup with Local Burrata Cheese is sure to be a hit.