- 6-8 heirloom tomatoes
- 1 small sweet onion, quartered
- 3 Tablespoons olive oil
- 2 Tablespoons fresh thyme leaves
- Kosher salt and pepper
- 1 cup Summerhill Goat milk
- ⅓ cup basil pesto
- Parmesan for serving (optional)
How to Make It
Preheat the oven to 425 degrees F.
In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper.
Transfer to the oven and roast for 20-30 minutes.
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. Always delicious with grilled cheese!