Butter-Roasted Tomato Soup

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Step 1

Preheat the oven to 425°F

Step 2

In a large dutch oven or oven-safe stockpot, combine the tomatoes, onion butter, thyme, and a pinch each of salt and pepper. Roast until the onion is soft and fragrant, about 20 minutes. Let cool slightly.

Step 3

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 to 2 minutes. Return the mixture to the dutch oven and cook over medium heat to warm through, 2 to 3 minutes. Stir in 3 tablespoons of the pesto. Thin with more milk, if desired. Taste and add more pesto salt and pepper as needed.