Tomato Basil Soup

  • Author: Abby Turner
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes


Turn tomatoes into this Tomato Basil Soup on a wintery afternoon and dinner will be ready in 30 minutes!  I hope you enjoy it! 



  • 68 heirloom tomatoes, cut them into quarters
  • 1 28 oz can of San Marzano Tomatoes peeled
  • 1 small sweet onion, chopped
  • 3 tablespoons extra virgin olive oil
  • 6 sticks of fresh thyme
  • salt and pepper, to taste
  • 1 cup whole milk, do not try to use anything but whole milk here – it changes everything
  • 1/2c basil pesto
  • parmesan, for serving – make sure it is thin and flat grated not shredded.  


1. Preheat oven to 425 F.  

2. In a large oven (and stove top) safe pot, combine the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper. Roast in the oven for 20-30 minutes or until the tomatoes just begin to char and release their juices. 

3. Take a hand held immersion blender to the tomatoes and onions and puree until everything is smooth and mixed together.  Add the milk and San Marzano tomatoes – continue to blend. 

3. Return the soup to the stove over medium-high heat on the stove. Stir in the pesto and season the soup with salt and pepper. Add more milk to thin it out if you want. 

4. To serve, ladle the soup among bowls and top with parmesan and basil AND don’t forget the grilled cheese!

  • Category: Dinner
  • Method: Roasting
  • Cuisine: Soup