Step 1In 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 2Stir 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.