Roasted Tomato Soup with Basil Pesto
 
MAKES ABOUT 6 TO 8 SERVINGS
Ingredients
  • 3 pounds cocktail tomatoes, halved and cored
  • 1 medium yellow onion, chopped
  • 1 shallot, chopped
  • 6 garlic cloves, smashed
  • ¼ cup olive oil
  • 4 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 tablespoon kosher salt
  • 2 teaspoons sugar
  • 1 teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper
  • ¼ cup container crème fraîche
  • Basil Pesto, to serve
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil.
  2. In a large bowl, toss together tomatoes, onion, shallot, garlic, olive oil, thyme, oregano, salt, sugar, black pepper, smoked paprika, and red pepper. Arrange in a single layer on prepared pan.
  3. Bake until browned and tender, about 45 minutes. Let cool for 15 minutes. Discard thyme and oregano sprigs.
  4. Transfer roasted tomato mixture to the container of a blender; remove center piece of lid to let steam escape. Place a clean towel over opening in lid to avoid splatters. Process until smooth. Transfer to a Dutch oven.
  5. Cook soup over medium heat, stirring occasionally, until heated through. Stir in crème fraîche. To serve, top each with about 1 tablespoon of Basil Pesto.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/roasted-tomato-soup-with-basil-pesto/