Creamy Carrot Tomato Soup with Burrata and Toast
A comforting and vibrant vegetable soup made with carrots and tomatoes, served with crusty bread topped with creamy burrata cheese.
Ingredients
- 1 medium Onion (Minced)
- 1 clove Garlic (Minced)
- 1.5 cups Carrots (Thinly sliced in half-moons; approx 7 oz per person based on 3 person recipe)
- 3 medium Tomatoes (Roughly chopped; approx 14 oz per person based on 3 person recipe)
- 0.26 oz Fresh Basil (Torn, plus extra for garnish; approx 7.5g total)
- 3 Wheat Buns (Split lengthwise; approx 1.5 rolls per person based on 3 person recipe)
- 1 ball Burrata Cheese (Torn; approx 1.5 balls total)
- 1.5 tsp Sicilian Seasoning (Approx 3.75g total)
- 1.5 Vegetable Bouillon Cubes
- 3 tbsp Olive Oil (Extra virgin recommended)
- Salt and Pepper (To taste)
Instructions
- Preheat your oven to 400°F (200°C). Bring 1 ¼ cups water per person to a boil in a kettle or small saucepan. Peel and mince the onion and garlic.
- Wash and dry the produce. Halve the carrots lengthwise and thinly slice them into half-moons. Coarsely chop the tomatoes. Finely tear the fresh basil leaves.
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