Vegan Roasted Tomato Soup

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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.

* Per serving · 4 servings · Values may vary.