Roasted Tomato Soup

Ingredients

• 3 1/2 - 4 Ibs of Tomatoes (I like Roma)

• 1 large shallot or 1 medium sized onion

• 4-6 cloves garlic

• 3 springs of fresh thyme

• 3 Tbsp Olive Oil

• 1/2 tsp Salt + more to taste

• 1 tsp pepper + more to taste

• Large handful of basil

• 1 tsp oregano

• 1 tsp balsamic vinegar

• 1-2 tbsp maple syrup (I like mines sweet)

• 1-2 cups veggie broth depending on how Thick or runny you like your soup

Directions

1. Preheat your oven to 425°F.

2. Rinse, core, and cut the tomatoes into quarters, then add to an oven tray. Include the thyme, garlic, and shallots. Drizzle with olive oil and season with salt and pepper.

3. Bake in the oven for 40 minutes.

4. Once baked, transfer the mixture to a high-speed blender. Include the remaining ingredients, and don’t forget to add the juices left in the pan from the tomatoes. Remove the thyme leaves from their stems before adding them to the blender.

5. Blend until smooth, adjusting seasoning as needed. If it’s hot enough, you can enjoy it as is. Alternatively, transfer to a pot and heat to your desired temperature. Top with croutons, basil, and coconut milk. Enjoy!