Foto: 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)
Steps
-
1. Preheat the oven to 425 degrees F. 2. 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.3. 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. 4. To serve, ladle the soup among bowls and top with parmesan and basil. Serve with a grilled cheese on the side.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -8 heirloom tomatoes | 6 | Rp 12.000/kg | Rp 7.200 |
| sweet onion | 1 small | - | - |
| extra virgin olive oil | 3 tablespoons | - | - |
| fresh thyme leaves | 2 tablespoons | - | - |
| kosher salt and pepper | - | - | - |
| canned coconut milk | 1 cup | - | - |
| basil pesto | 0.3333333333333333 cup | - | - |
| parmesan | - | - | - |
*Estimated market prices, may vary by region
Loading comments...