Tomato Soup with Burrata Ciabatta

• Heat the olive oil in a soup pot over medium-high heat.
• Fry the garlic and onion for 2 minutes, then stir in the carrot and tomato and fry for 3 minutes.
• Add the Sicilian-style herbs and fry for 1 minute, then pour in the stock.
• Cover with the lid and boil for 12 - 15 minutes over medium-low heat.

• Cut open the bread roll and transfer to a parchment-lined baking sheet. Heat in the oven for 4 - 6 minutes.
• Take the soup off the heat and use an immersion blender to process until smooth (see Tip).
• Add an extra splash of water as necessary if the soup is too thick.
• Season to taste with salt and pepper.

Tip: if preferred, you can also add the basil here instead of using it later as garnish.