Vegan Tomato Soup
3 lbs Roma tomatoes, cut in half
6 garlic cloves, peeled
3 tbsp olive oil
1 tbsp olive oil
1 yellow onion, chopped
¾ cup fresh basil, chopped
1 tsp dried thyme
½ tsp dried oregano
salt & pepper, to taste
2 cups vegetable stock or chicken stock
⅓ cup full fat coconut milk
To make the roasted tomatoes: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the roma tomatoes cut side up on the baking sheet. Add the peeled garlic cloves and drizzle with olive oil. Roast for 40 minutes, until the tomatoes are soft.
Meanwhile, heat 1 tbsp of olive oil in a stockpot or dutch oven over medium heat. Add the onion and sauté for about 3-5 minutes.
Stir and add the basil, thyme, oregano, salt, pepper, vegetable stock, and coconut milk. Lower the heat and simmer for about 10 minutes.
Remove from heat and add the roasted tomatoes and garlic. Let the stockpot or dutch oven cool before using an immersion blender to purée the soup. Alternatively, carefully purée it in a blender on high. If needed, return the soup to the pot and reheat or serve immediately.