Right about now you're probably swimming in fresh heirloom tomatoes from the farmers market. First you'll simply slice them up and enjoy them as is, of course, but after you've eaten your hundredth caprese salad, this soup will be here for you.
You'll need six to eight tomatoes for this recipe — which should be no problem since you bought your weight's worth at the market this week, right?
Quarter and toss the tomatoes into a large Dutch oven with some sweet onion, olive oil, fresh thyme, and salt and pepper, and then transfer the Dutch oven to the oven to roast the tomatoes for about 30 minutes. Then you can either pour the roasted tomatoes into a blender or use an immersion blender right in there to purée the tomatoes with some whole milk. Stir some pesto throughout before ladling into bowls and topping with fresh Parm.
You could stop right there, but the author also (smartly) recommends pairing this soup with a grilled cheese sandwich. Not just any grilled cheese, mind you — an everything bagel spiced grilled cheese. Do it! You won't regret it.
→ Get the Recipe: 6 Ingredient Creamy Roasted Tomato Soup from Half Baked Harvest