Creamy Roasted tomato soup

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/