I've got such a yummy soup recipe for you today! Creamy Pesto Tomato Soup is my new favorite! I try really hard to eat as little dairy as possible but sometimes you just have to splurge! It's worth noting that I also made this recipe using tomato juice instead of cream and left out the basil pesto so Tagg could have some and it turned out fine. Nothing mind-blowing, but still good. I think I can season it up a bit more and have it turn out better.
Creamy Pesto Tomato Soup
Cut (1) package of cherry tomatoes in half and place in a baking dish. Drizzle with olive oil and season with salt & pepper. Bake on 250 for about 20 minutes. Long and slow is best but you can cheat the system if you have less time.
Place the cherry tomatoes into a food processor or blender until smooth. Add one cup of half & half and a half a cup of pesto. Season with salt & pepper. Blend again. serve!
I like to add an extra dollop of pesto and top with feta cheese but it doesn't really need it. I made this the second night without it and it tasted just as yum!
I love soup! This is definitely going to be a go-to as we head into garden season. Paired with my favorite provolone and bacon grilled cheese sandwich it's the perfect meal.