Description
What’s better than homemade creamy tomato soup made from 6 ingredients? Nothing is better! Make it in one pot in 30 min. Recipe variations to make it vegan, Whole30 compliant and Paleo.
Ingredients
Units
Scale
- 6–8 medium/large tomatoes, cut into quarters
- 1 small sweet onion, quartered
- 3 tablespoons olive oil
- 2 tablespoons fresh thyme (pick the leaves off the stems) or 1 tablespoon dried thyme
- 1/3 cup basil pesto, homemade or store bought
- 1 cup whole milk, half & half, heavy cream, nut/seed milk or full-fat coconut milk
- (optional) Parmesan cheese for garnish
Instructions
- Preheat oven to 425 degrees F.
- In a large oven safe pot, combine the tomatoes, onion, olive oil, thyme. Season with salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes just begin to burst and release their juices. Remove from oven and let cool slightly. Seriously, mixture will be HOT.
- Transfer the roasted tomatoes and their juices to a blender or food processor. Puree until smooth.
- Return the soup to the pot and place over medium heat on the stove. Stir in the pesto and your preferred milk. Taste and season with salt and pepper. If soup seems too thick, you can thin it with a little more milk.
- Ladle the soup into bowls and top with a sprinkle of Parmesan cheese (if desired).
Notes
- Use any non-dairy milk (almond, soy, oat, cashew or coconut) and omit the cheese to make this recipe vegan, Paleo and Whole30 compliant.
- Roast the tomatoes in a large dutch oven that can go from the oven to the stove. This will save you time and make for easy clean up.
- I suggest pureeing the soup with a blender or food processor. I tried doing doing it with an immersion blender (right in the pot), and while it worked, it splattered and made a huge mess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: stovetop
- Cuisine: American
