Vegan Roasted Tomato Soup

• 8 whole Roma Tomatoes, Halved
• 5 sprigs Fresh Thyme
• 2 whole Bay Leaves
• 3 cloves Garlic, Peeled
• 5 Tablespoons Extra Virgin Olive Oil, Divided, Plus Extra For Garnish
• 1 pinch Salt And Pepper, to taste
• 1/2 whole Yellow Onion, Chopped
• 3 cups Vegetable Stock
• 1 cup Coconut Milk
• 2 teaspoons Tomato Paste
• 1 pinch Paprika
• 1/2 teaspoons Lemon Zest
• 1/2 teaspoons Fresh Basil, Chopped, Plus Extra For Garnish

1. 1.
2. Preheat oven to 400 degrees F.
3. 2.
4. Spread tomatoes, thyme, bay leaves, and garlic cloves in a single layer on a sheet pan.
5. Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper.
6. Roast at 400 degrees F for 35-40 minutes or until garlic is roasted and tomatoes have caramelized.
7. Remove thyme and bay leaves and discard them.
8. Set the tomatoes and garlic aside.
9. 3.
10. In a large pot, heat the remaining 2 tablespoons of olive oil over medium-high heat.
11. Add onion and saute until translucent, about 2 minutes.
12. Add roasted tomatoes and garlic to pan and saute 1 minute to draw any remaining juice out of the tomatoes.
13. 4.
14. Add vegetable stock to pot and bring to a low boil.
15. Then reduce to a simmer.
16. 5.
17. With an immersion blender, blend soup until all chunks are out and soup is creamy and smooth.
18. (Dont have an immersion blender?
19. Carefully transfer soup in small batches to a standard blender and puree, then return to pot.
20. My immersion blender is my best friend, thoughI highly recommend getting one!
21. I use it several times a week for soups in the winter).
22. 6.
23. Return soup to a simmer and add coconut milk, paprika, lemon zest, and basil.
24. Re-season with salt and pepper to taste and bring back to a simmer.
25. 7.
26. At this point, the soup should have thickened a bit.
27. 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.
28. 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.
29. Serve immediately.

tomatoes, thyme, bay leaves, garlic, olive oil, salt, yellow onion, vegetable stock, coconut milk, tomato paste, paprika, lemon zest, fresh basil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-roasted-tomato-soup/ (may not work)