Roasted Garlic Tomato Basil Soup

Tomato Basil Soup with Roasted Garlic

15ish medium-large tomatoes, cut in half
2-3 heads of garlic, top cut off
1-2 onions, peeled and cut in half
2 red peppers, seeded and cut in half
2-3 handfuls of fresh basil
1-2 sprigs of Thyme
1 can coconut milk (full fat, I love the Thai Kitchen brand)
S+P to taste

Preheat oven to 450, prep a sheet pan with parchment paper. Place the tomatoes, onions, peppers and garlic on the tray. Drizzle a very small amount of olive oil or avocado oil and mix them around so lightly coated. You could probably skip the oil entirely. Place in the oven and bake until roasted, 30-45 minutes. I just pay attention and when the they look done, I take them out. Place the ingredients into a blender and blend until smooth with the fresh basil and thyme. You’ll need to squeeze the garlic out of the peel though. 😘 Pour the contents into a pot, add the coconut milk and turn on the heat to warm it through. Add salt and pepper to taste. Stir until combined and warm. Serve.