Creamy Roasted Tomato Soup
A smooth, rich tomato soup made by roasting fresh tomatoes and onion until juicy and lightly charred, then blending them with milk and finishing the soup with basil pesto. Serve it hot with Parmesan, fresh basil, and grilled cheese.
Print Pin Servings: 4
Ingredients
- 6-8 heirloom tomatoes, quartered
- 1 small sweet onion, quartered
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh thyme leaves
- kosher salt and pepper
- 1 cup canned coconut milk, nut/seed milk, or whole milk, plus more to thin as needed
- 1/3 cup basil pesto, homemade or store-bought
- parmesan, for serving (optional)
Instructions
- Preheat the oven to 425 degrees F.
- Add the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper to a large oven-safe pot. Place the pot in the oven and roast for 20-30 minutes, until the tomatoes begin to char slightly and release their juices. Allow the mixture to cool slightly.
- Transfer the roasted tomatoes and all of their juices to a blender. Add the milk and puree until smooth. Pour the soup back into the pot and set it over medium heat on the stove. Stir in the pesto, then season with salt and pepper. Add more milk if you would like a thinner consistency.
- Divide the hot soup among bowls and finish with parmesan and basil. Serve with a grilled cheese on the side.
