Easy Roasted Tomato Pesto Soup - cooking recipe

Ingredients

4 lbs tomatoes
4 -8 garlic cloves
1/2 medium onion
1 cup vegetable broth
2 tablespoons pesto sauce
1 tablespoon avocado oil
3 -4 fresh basil leaves

Preparation

Preheat oven to 350.
Line a cookie sheet with parchment paper.
Slice tomatoes and onions into wedges.
Peel garlic cloves.
Place tomatoes, onion, and garlic on the cookie sheet. Drizzle with oil and roast for 30-35 minutes.
Remove from oven and puree in a food processor or blender in batches. Add to a soup pot.
Pour in vegetable broth.
Stir in pesto.
Cook over low heat until heated through. About 20 minutes.
Top with fresh basil cut into ribbons if desired.