6-8 heirloom tomatoes, quartered
1 small sweet onion, quartered
3 T olive oil
2 T thyme leaves
salt & pepper
1 Cup milk
1/3 c basil pesto
parmesan, for serving
Preheat oven to 425
In a large oven safe pot combine tomatoes, onion, olive oil, thyme, and a pinch of salt and pepper
Place in oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices.
Let cool slightly
Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth.
Return the soup to the pot and place over medium heat on the stove.
Stir in the pesto and season with salt and pepper.
Thin with more milk if desired.
Ladle in bowls and top with parmesan and basil.
https://www.halfbakedharvest.com/6-ingredient-creamy-roasted-tomato-soup/
