I had managed to update the blog up until the girls turned 1 and then managed to fall way behind. That said, I've relied on the blog for all of my recipes this year, especially with all the cooking at home. So, I'm going to make an attempt to keep this thing updated more regularly with the recipes we're enjoying. First recipe for 2021 will be this Half Baked Harvest Tomato Soup recipe we loved. It's super simple, really flavorful, and doesn't take long to make.
(Photo by Half Baked Harvest)
Ingredients
- 6-8 heirloom tomatoes, quartered
- 1 small sweet onion, quartered
- 3 tablespoons extra virgin olive oil
- 2 tablespoons 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)
Directions
- Preheat the oven to 425 degrees F.
- 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.
- 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.
- To serve, ladle the soup among bowls and top with parmesan and basil. Serve with a grilled cheese on the side.
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