Tomato Soup with Burrata & Seaweed Oil
By Sarah Entwistle, @supperbysarah_
Tomato Soup with Burrata & Seaweed Oil
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
4-6
This dish was inspired by a memorable trip to Iceland, where the harsh climate has led to an impressive reliance on greenhouse agriculture. One standout experience was dining at Friðheimar, a unique restaurant set inside a working greenhouse, where tomatoes are the star of every course. Their signature tomato soup left a lasting impression, and this recipe is my spin on the timeless dish. I’ve paired the vibrant tomato base with creamy burrata and a fragrant drizzle of seaweed- and basil-infused oil—a nod to Iceland’s pristine, nutrient-rich waters that produce some of the world’s finest, sustainably harvested seaweed. While tomato soup is often associated with cozy winter nights and paired with grilled cheese, this version offers a lighter, summery twist with a touch of Nordic flair.
Special Equipment:
- Fine mesh strainer
- Blender or food processor
- Squeeze bottle
Ingredients:
- 2 lb Roma tomatoes
- 2 tablespoons unsalted butter
- 2 shallots
- 4 cloves garlic
- 2 tablespoons AP flour
- 4 cups vegetable broth
- 1 bunch basil
- 1 cup dried wakame seaweed
- 2 balls burrata cheese
- 1 cup olive oil
Method:
Prepare the ingredients
Preheat the oven to 400 degrees fahrenheit. Bring a medium pot of salted water to a boil. Wash and dry the fresh produce. Finely dice the shallots. Roughly chop the garlic. Pick the basil leaves off the stems. Add the dried wakame to a bowl and cover with cold water for at least 5 minutes, or until the seaweed expands and softens. Drain thoroughlyand return to the bowl.
Blanch the basil and seaweed
Fill a medium sized bowl with ice water; set aside. Add the basil leaves and rehydrated wakame to the pot of boiling water. Cook for 30 seconds to 1 minute, or until bright green and softened. Remove from the pot and transfer to the bowl of ice water to cool for at least 5 minutes. Drain thoroughly and squeeze out as much excess liquid as possible.
Blend & strain herb mixture
Add the blanched herbs to a blender (or food processor) with a big pinch of salt and 1 cup of olive oil. Blend until smooth and transfer to a fine mesh strainer positioned over a quart container (or something to catch the liquid). Let the herb-oil mixture strain for at least 2 hours, or overnight if you have time. Reserve the bright green oil and carefully transfer to a squeeze bottle. Discard any remaining pulp in the strainer.
Roast the tomatoes
Meanwhile, place the tomatoes on a foil-lined sheet pan with a drizzle of olive oil; season with salt and toss to coat. Roast for 12 to 15 minutes, or until slightly blistered and softened. Remove from the oven and let cool slightly.
Simmer the soup
Melt the butter over medium-high heat in a large sauce pan; add the shallots and garlic and season with salt. Cook, stirring occasionally, for 2 to 3 minutes, or until slightly translucent and softened. Add the flour and cook for 30 seconds to 1 minute, or until incorporated. Add the roasted tomatoes and vegetable broth; season with salt. Reduce the heat to medium-low and simmer for about 20 minutes, or until the tomatoes have broken down and the liquid has been slightly reduced. Taste then season with salt if desired.
Blend soup and serve
Transfer the soup to a high-speed blender and puree until smooth and creamy. Tear the burrata into equal-sized pieces. Transfer the soup to serving bowls and top with the torn burrata and a drizzle of seaweed oil. Finish with freshly cracked black pepper.