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1.
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Preheat oven to 400 degrees F.
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2.
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Spread tomatoes, thyme, bay leaves, and garlic cloves in a single layer on a sheet pan.
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Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper.
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Roast at 400 degrees F for 35-40 minutes or until garlic is roasted and tomatoes have caramelized.
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Remove thyme and bay leaves and discard them.
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Set the tomatoes and garlic aside.
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3.
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In a large pot, heat the remaining 2 tablespoons of olive oil over medium-high heat.
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Add onion and saute until translucent, about 2 minutes.
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Add roasted tomatoes and garlic to pan and saute 1 minute to draw any remaining juice out of the tomatoes.
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4.
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Add vegetable stock to pot and bring to a low boil.
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Then reduce to a simmer.
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5.
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With an immersion blender, blend soup until all chunks are out and soup is creamy and smooth.
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(Dont have an immersion blender?
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Carefully transfer soup in small batches to a standard blender and puree, then return to pot.
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My immersion blender is my best friend, thoughI highly recommend getting one!
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I use it several times a week for soups in the winter).
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6.
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Return soup to a simmer and add coconut milk, paprika, lemon zest, and basil.
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Re-season with salt and pepper to taste and bring back to a simmer.
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7.
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At this point, the soup should have thickened a bit.
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If its still too thin for your taste, cook it on a low boil for an additional 15 minutes to let some of the excess liquid evaporate.
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When the soup has reached your desired consistency, ladle it into bowls and garnish with a drizzle of olive oil and a sprig of fresh basil.
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Serve immediately.
