Roasted Tomato, Whipped Burrata and Basil Oil Soup

Yes   this is a simple roasted tomato soup, but what puts it over the top is a dollop of whipped burrata cheese and a drizzle of basil oil in the finish.  Summertime...Summertime!

Makes 1 1/2 to 2 quarts

 For the soup:
2 pounds Roma tomatoes
2 Tbl extra virgin olive oil
A sprinkling of sea salt and pepper
4 Tbl butter
2 large shallots
2 large cloves garlic
2 Tbl AP flour
5 cups rich chicken broth
2 large basil leaves
Additional salt and pepper to taste

Halve the tomatoes lengthwise and seed them.  Place the halves, cut side up, on a parchment or Silpat lined rimmed baking sheet.  Drizzle them with the 2 tablespoons olive oil and sprinkle a little salt and pepper over.  Roast in a 350F oven for one hour.  Remove from the oven and set aside.
Finely dice the shallots and garlic.  In a 4 quart soup pot or Dutch oven, melt the butter, add the diced garlic and shallots and saute until they soften up and become very fragrant.  Stir in the 2 tablespoons of flour and then saute for another minute or two.
Add the chicken broth and roasted tomatoes to the pot, bring up to the boil and then simmer the mixture for 20 minutes.
Let the soup cool a bit and then, in batches, puree the soup in a blender until quite smooth.  During one of those batches, add the 2 basil leaves so they get pureed also.
Now...you can certainly strain the soup into a clean pot, but I don't mind the few stray bits of tomato that might remain, so I leave it a little "rustic".  In any event, return the pureed soup to a clean pot.

For the burrata, basil oil and putting it all together:

1 cup fresh basil leaves
1/2 cup extra virgin olive oil
1/4 tsp salt
1 eight ounce ball of fresh burrata cheese
The roasted tomato soup

Place the basil leaves, olive oil and salt in a blender and then blend until the mixture gets as smooth as you can get it.  Strain the mixture through a fine mesh strainer or cheese cloth, pressing on the solids with the back of a spoon to extract all of the oil.  Set aside.
Break up the ball of burrata and place in a mini food processor and process until light and fluffy.
Gently reheat the soup, ladle into serving bowls and top each with a dollop of whipped burrata and a drizzle of the basil oil.