Easy Tomato Soup

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Author: Samantha Stojkovich

Ingredients

1 tablespoon extra virgin olive oil

6 large tomatoes ( I used heirloom but any will do)

2 shallots, roughly chopped

1-2 tsp red chili flakes

6-7 sprigs, fresh thyme

2 tablespoons pesto

1/2 cup full fat coconut milk

Salt

Pepper

Method

1. Pre heat oven to 425 degrees F.

2. Cut the tomatoes into large chunks and place into a greased baking dish. Add shallots, thyme, red chili flakes, salt, pepper and toss to combine.

3. Bake for 45 minutes.

4.  Remove the tomatoes from the oven ( let cool for about 10 minutes) and pour everything into a blender or food processor and pulse until creamy.

5. Heat a medium pot on low heat and pour the soup into the pot. Add the pesto, coconut milk and simmer for 10-15 minutes.

6. That’s it! I hope you enjoy. xo

Samantha Stojkovich