October 16, 2023
The perfect taste of fall - tomato basil soup. There's something nostalgic and comforting about soup during these colder months of the year. With winter on the horizon, there's no better way to welcome the cold weather than with this recipe.
Half Baked Harvest creates pure magic! Sure to be a crowd pleaser with both your mature guests and little ones. Our family couldn't get enough, especially when paired with a grilled cheese!
Join us in creating that feeling of comfort in your home by "Gather(ing) Something Good" this beautiful time of year.
Half Baked Harvest's 6 Ingredient Creamy Roasted Tomato Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Serving Size: 4
Cook Time: 30 minutes
Serving Size: 4
INGREDIENTS
6-8 heirloom tomatoes, quartered
1 small sweet onion, quartered
3 tablespoons extra virgin olive oil
2 tablespoons fresh thy me 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
1. Preheat the oven to 425 degrees F.
2. In a large oven safe pot, combine the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. Let cool slightly.
3. 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 the soup with salt and pepper. Thin with more milk if desired.
4. To serve, ladle the soup among bowls and top with parmesan and basil. Serve with a grilled cheese on the side.
1. Preheat the oven to 425 degrees F.
2. In a large oven safe pot, combine the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. Let cool slightly.
3. 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 the soup with salt and pepper. Thin with more milk if desired.
4. To serve, ladle the soup among bowls and top with parmesan and basil. Serve with a grilled cheese on the side.
