Vegan Roast Tomato Soup
you’ll need:
1kg or 6 medium tomatoes (halved)
1 onion (quartered)
1 garlic bulb
1mL vegetable stock
150mL full fat coconut milk
olive oil
basil, salt, and pepper
in a roasting pan pour a generous amount of olive oil. after adding the halved tomatoes, quartered onions, and garlic cloves, drizzle more olive oil and then season with salt and pepper to taste. place in oven for 1 hour at 300°F if you want smooth, but 30 minutes at 400°F if you want to eat quickly but it will be a bit chunkier. in the last 5 minutes before pulling the veggies out of the oven, add the veggie stock to a pot and heat on low. add in the roasted veggies, leaving out 1/4 of the onion, including the now flavored olive oil. I use an immersion blender to blend the veggies while slowly adding the coconut milk and the fresh basil. serve up in a bowl and with the extra coconut milk use a spoon to drizzle and use a fresh basil leaf to garnish.
if you want a little something extra grill up a cheese and enjoy!