Roasted Cherry Tomato Soup with Stracciatella

Preheat the oven to 400 degrees. Place the cherry tomatoes on a large sheet pan with high sides. Drizzle 2 tablespoons of olive oil over top, season with 1 teaspoon salt and 1 teaspoon pepper. Toss tomatoes to coat. Place in the oven for 25 minutes. Set aside.

Meanwhile, in a large pot, heat 1 tablespoon of olive oil. Add in the sliced yellow onion and garlic, and sauté until onions become soft, about 5-6 minutes. Then add in the roasted tomatoes along with the white wine to the pot. Bring to a simmer for 3 minutes. Add in the chicken stock and basil; bring to a simmer and cover for 10 minutes.

After 10 minutes, turn off the heat and let the soup cool slightly. Carefully transfer the mixture to a blender and blend until smooth. Return the blended soup to the pot and reheat. Melt the 1 tablespoon of butter into the soup and season with 1 teaspoon kosher salt and 1/4 teaspoon pepper.

Once you have ladled the soup into individual bowls, add about 2 heaping tablespoons of the stracciatella cheese (from inside the Buratta ball) to the middle of each bowl.