Roasted Tomato Basil Soup

• 2.5 lb, halved Roma tomatoes
• 1, quartered yellow onion
• 6 cloves garlic
• 1/2 cup full-fat coconut milk
• 1 cup fresh basil
• 2 cups vegetable broth
• 3 tbsp olive oil
• 1 tsp sea salt

Instructions

1. Preheat oven to 425°F (220°C).
2. Spread the tomatoes, onion, and garlic on a sheet pan, drizzle with olive oil and salt, and roast 30 minutes until caramelized.
3. Transfer everything (juices included) to a pot with the broth. Simmer 10 minutes.
4. Add the basil and coconut milk, then blend with an immersion blender until smooth.
5. Taste and adjust salt. Serve with a swirl of olive oil.

Tips

• Roasting concentrates the tomatoes and adds sweetness you cannot get from simmering alone.
• Coconut milk makes it creamy without dairy; a splash of cream works too if you prefer.

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