This soup is as easy as it is delicious!
3 pounds fresh tomatoes
10 cloves fresh garlic
1 cup light coconut milk (we use Trader Joe’s)
1 1/2 cup good vegetable stock
pepper & salt
8 fresh basil leaves
Preheat oven to 400˚F.
Cut up tomatoes in even sizes (in halves or quarters, including seeds and juicy bits) and drizzle with olive oil in a glass pyrex roasting pan. Sprinkle with salt and pepper and roast for an hour and twenty minutes.
Slice the onions and lay them flat and spaced out on another pyrex pan along with the garlic cloves; drizzle them also with olive oil and add salt and pepper. Add them to the oven for the last 20 minutes of the roasting time of the tomatoes.
When both are done, put them together with the rest of the ingredients and blend them either with an immersion blender or an upright one to the desired consistency. Salt and Pepper to taste.
Feeds four to six. Enjoy!