Ingredients

2 Tablespoons of extra virgin olive oil

1 Small onion , finely diced

1/2 carrot , finely diced

2 basil leaves

1 sprig thyme

3 pounds of tomatoes coarsely chopped

Salt and Pepper

Burrata Cheese , for garnish

Preparation

  1. In a small heavy-bottomed pot , heat 2 tablespoons olive oil over medium heat. Add the onions , carrots, basil , and thyme. Cook stirring frequently, until the vegetables are tender 10-12 minutes.

  2. Stir in tomatoes along with three fourths of salt and one-forth of black pepper or to taste. Simmer 20 minutes to break down the tomatoes and marry the flavor.

  3. Remove from the heat and puree the soup, then strain through a fine mesh strainer. Serve the soup hot with a small spoonful of Burrata and drizzle of olive oil.

3.