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.