2 tablespoons extra-virgin olive oil, with extra for garnish 1 small onion, finely diced 1/2 carrot, finely diced 2 basil leaves 1 sprig thyme 3 pounds tomatoes, coarsely chopped Salt and pepper Burrata cheese, for garnish

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

Step 2 Stir in the tomatoes, along with three-fourths teaspoon salt and one-fourth teaspoon pepper, or to taste. Simmer for 20 minutes to break down the tomatoes and marry the flavors.

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

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