BEST ROASTED TOMATO SOUP

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Gluten-free and vegan
  • 1 container of cherry tomatoes
  • 8 large tomatoes
  • 1 red onion
  • 4 whole garlic
  • Handful of fresh basil
  • 1 cup olive oil
  • 1/4 tsp salt
  • dash pepper
  • 1 can of coconut milk
  • 1 cup vegetable stock
  • hot sauce to taste (optional)
Instructions

Heat oven to 425 degrees Fahrenheit. Cut bottoms of large tomatoes and slice the red onion. Spread tomatoes, onion, garlic, and basil in a large glass pan. Add olive oil and salt and pepper. Make sure all ingredients are thoroughly coated with oil and seasonings. Roast 45 minutes until tomatoes have shriveled and garlic and onion have browned. Extract garlic. Remove from oven and let cool 5-10 minutes. Add to blender. Blend until smooth. Add vegetable stock and coconut milk. Blend. Add hot sauce to taste. Serve and enjoy.