EASY TOMATO SOUP

Ingredients

1 tbsp. extra virgin olive oil
6 large tomatoes ( I used heirloom but any will do)
2 shallots, roughly chopped
1-2 teaspoon red chili flakes
6-7 sprigs, fresh thyme, chopped
2 tablespoons pesto
1/2 cup 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.