Heirloom tomatoes roasted until they char, then blended with coconut milk and pesto.
4 servings Ugn 425 °F / 220 °C
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
⅓ cup basil pesto, homemade or store-bought
Parmesan, for serving (optional)
Instructions
Preheat the oven to 425 °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 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. Purée until smooth. Return the soup to the pot over medium heat. Stir in the pesto and season with salt and pepper. Thin with more milk if desired.
To serve, ladle among bowls and top with parmesan and basil. Serve with a grilled cheese on the side.