Garden Fresh Tomato Basil Soup with Burrata

Yield: Two Servings 

Calories 209 (with out the Burrata)

Ingredients

1 tablespoon Olive Oil

1 Medium Onion, sliced

4 cloves garlic,  minced

1 1/2 pounds fresh ripe  tomatoes, diced 

2 1/2 cups Vegetable Broth

10 fresh Basil Leaves

2 teaspoons fresh Thyme or Italian Seasoning

1 Bay Leave

1/4 teaspoon black pepper

Salt to taste

Parsley to garnish

Optional: One ball of Burrata cut in half

-Heat the olive oil in a large pot; add the sliced onions and sauté until soft; then add the minced garlic, stir to cook 1 minute

-Place the chopped tomatoes into the pot and keep over low heat

-Pour the vegetable broth over the tomatoes ; add the whole basil; leaves, the bay leaves and season with the thyme, or the Italian seasoning.

-Increase the heat to medium high, and stir everything to combine and bring to a boil

-Lower the heat, cover and let the soup simmer for about 10 minutes

-When the ingredients are cook and soft, remove the bay leave and transfer the soup in small batches to a food processor and blender until the desired consistency.

-Season with salt and pepper.  If you want a more thicker consistency add some heavy cream.

Serving: Serve the soup hot and top with a half ball of burrata, cut side up and sprinkle with some parsley. This is optional- top the soup with what ever makes you happy-