You know what I love about soup, especially tomato soup like this? It’s the perfect lazy food—one pot, easy-to-make dinner.
I mean—who cares if it’s August and 100+ degrees out. The little guy and I are sipping on this while watching Elf. As tradition usually goes, we do Christmas movies in June. With all that is going on lately, we missed that mark, so we decided to switch things up a bit and swapped out mugs of hot chocolate for bowls of tomato soup.
I haven’t quite convinced Cole of the burrata yet, so he had his with grilled cheese. But I promise you it’s a game changer, especially if you can find Belogiosio Black Truffle Burrata. If not, regular burrata works well too. Once you’re done making this soup, stay tuned, because Cole and I are on a soup run! More easy soups coming your way.
Tomato Soup Recipe
Ingredients:
- 4 slices thick-cut bacon, finely chopped
- 2 tbsp. unsalted butter
- 4 cloves garlic, finely chopped
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 3 tbsp. tomato paste
- 1 tbsp. flour
- 4 cups chicken stock
- 2 sprigs thyme
- 1 bay leaf
- 1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
- 2 (8 oz) BelGioioso Black Truffle Burrata
- 4-6 oz. sliced mini heirloom tomatoes
- micro basil
