Roasted Tomato Basil Soup

I want to enjoy my tomatoes throughout the year, so I decided to make a big batch of tomato soup to freeze. I picked these tomatoes up off the ground after a night of heavy rain that knocked many of them off the vine. This recipe is vegan, simple and full of flavor.

Ingredients

Tomatoes

Garlic

Onions

Thyme

Basil

Olive Oil

Coconut Cream

Preparation

Heat oven to 350 degrees.

Wash, and cut the tomatoes. I cut the smaller ones in half, and the bigger ones in quarters.

Cut up an onion in about the same size as the tomatoes.

On a large sheet pan with olive oil, spread out the tomatoes, onions, whole garlic cloves, thyme, salt, and pepper

Roast for about 45 minutes

In a blender, blend the roasted mixture with the coconut cream until smooth and liquidy.