Hi there! A couple of weeks ago, my neighbor brought over some surplus tomatoes, and I immediately wanted to make tomato soup. I adapted Half Baked Harvest's recipe, and am sharing it with you all today! Get the how-to below!
- 3 ripe tomatoes
- half an onion
- 1 cup of milk
- 3 tbs. of pesto
- 3 tbs. of olive oil
1. Preheat your oven to 425, and roast your tomatoes and onion drizzled in your olive oil for 20-30 minutes.
2. Once roasted, place your tomatoes and onion in a blender and add your milk. Blend until smooth.
3. Pour your blended soup into a large pot, and heat over medium high until bubbling slightly, then add in your pesto, and heat until warm.
4. Whip up a grilled cheese, and serve with your soup. Enjoy!