Ingredients
6 to 8 heirloom tomatoes, quartered
1 small sweet onion, quartered
3 tablespoons extra virgin olive oil
2 tablespoons fresh thyme leaves
Kosher salt and black pepper, to taste
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 cheese, for serving (optional)
Fresh basil, for garnish
Instructions
- Preheat oven to 425°F.
- In a large oven-safe pot, toss tomatoes, onion, olive oil, thyme, salt, and pepper. Roast for 20–30 minutes until caramelized and slightly charred. Let cool slightly.
- Transfer the mixture to a blender. Add milk and blend until smooth. Return to pot over medium heat.
- Stir in basil pesto. Season with salt and pepper to taste. Add more milk to thin if needed.
- Serve hot, topped with Parmesan and fresh basil. Pair with grilled cheese if desired.
Notes
- Roasting tomatoes enhances sweetness and depth of flavor.
- Use coconut or almond milk for a dairy-free version.
- Add red pepper flakes or roasted chili for heat.
- Mix in shredded chicken or white beans for added protein.
- Blend only half for a chunky texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasted
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 10g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
