Homemade Roasted Tomato Soup

Course: Appetizer, Main Course, Side Dish, Soup

Keyword: cozy, dairy free, dinner, easy recipe, fall, fall recipes, gluten free, grilled cheese, homemade, lunch, meal prep, plant based, roasted, soup, tomato, tomatoes, vegan, winter

Servings: 4

Ingredients

8 tomatoes (quartered, I used on the vine)
1 red bell pepper (sliced)
1/2 red onion (sliced)
1 head garlic
olive oil
salt and pepper (to taste, be generous here)
1/2 cup fresh basil
1 cup broth
1/2 cup full fat coconut milk (from a can, or milk of choice)
optional spices— I used oregano, thyme, and red pepper flakes to taste

Instructions

Preheat oven to 425F and line a baking sheet with parchment paper.
Slice the top off of a head garlic. Add tomatoes, red pepper, onion, and head of garlic to baking sheet. Coat in olive oil, salt, and pepper (be generous here). Toss until evenly combined. Bake for 35 minutes.
Remove garlic from baking sheet and add everything to a blender. Squeeze garlic cloves out of the head (they should be soft, almost like a paste and come out rather easily).
Add basil, broth, coconut milk, spices, and extra salt and pepper to your blender and blend until fully combined.
Optional - garnish with basil, more spices, coconut milk and serve with a grilled cheese sandwich.