Roasted Tomato Soup

Step 1

Preheat the oven to 400F. Add the tomatoes, carrots, onion, and garlic to a sheet pan, drizzle a little olive oil, and sprinkle the thyme, black pepper, salt, oregano, and crushed red pepper and transfer to the oven and roast for 40-45 minutes.

Step 2

After about 45 minutes, allow it to cool and transfer to a high-speed blender. Squeeze the garlic cloves out of the skins and add to the blender. Add the vegetable broth, 1 cup of the coconut milk, and the beans and blend until smooth.

Step 3

Pour into bowls, add some coconut milk on top, and enjoy with some sourdough bread.