Butter Roasted Tomato Soup

Tools Used: Heat Resistant Spatula, Santoku Chef Knife

Ingredients

• 1 (28-ounce) can whole peeled tomatoes,

  such as San Marzano

• 1 medium yellow onion, quartered

• 3 tablespoon salted butter

• 1 Tablespoon FRENCH PANTRY Rosemary Basil Thyme Herb Blend

• Salt and pepper to taste

• 1 cup whole milk, plus more as needed

• Store bought pesto to garnish

Directions

• Preheat the oven to 425 degrees F.

• In a large Dutch oven or oven-safe stockpot, combine the tomatoes, onion, butter, FRENCH PANTRY Rosemary Basil Thyme Herb Blend, and a pinch each of salt and pepper.

• Roast until the onion is soft and fragrant, about 20 minutes. Let cool slightly.

• Using a slotted spoon, transfer the roasted tomatoes and onion to a blender or food processor and add the milk.

• Blend until completely smooth, 1-2 minutes.

• Return the mixture to the Dutch oven or pot and cook over medium heat to warm through.

• Thin with more milk if desired.

• Add more salt and pepper if needed. Stir in pesto if desired.

* This recipe is adapted from the Half Baked Harvest super simple cookbook.  I have made this multiple times because it is so simple to make and the taste is amazing.  I love it because it only has a few ingredients, one pot, and the best flavor.  Stir in a store bought pesto or make your own.  Tomato soup is always served with a gooey toasted cheese sandwich that can be baked on your Bonmat in the oven.  

Download the recipe here.