Tomato Basil Soup

Ingredients:

Directions:

1. Preparation: Preheat the oven to 400F. Coat a baking sheet with cooking spray. Slice the tomatoes in half lengthwise and place them on a large sheet pan. Cut the onion into large chunks and place on the pan next to the tomatoes. Slice the top off the garlic bulb, wrap in foil leaving the top exposed and place it on the sheet pan also. Drizzle the tomatoes and garlic with 2 tablespoons olive oil and season with 2 teaspoons Italian seasoning, 1 tsp sea salt, and 1/2 tsp pepper. Roast for 30 minutes or until tomatoes are soft and charred.
2. Heat Tomatoes and Onions: While the tomatoes are cooking in the oven, heat an 8-quart pot with a tablespoon of olive oil. Add in the whole can of tomatoes (with the liquid) basil leaves and chicken broth. Simmer for 30-40 minutes.
3. Blend: Transfer the roasted tomatoes, onion and garlic (squeeze the garlic cloves out) along with the juice from the baking sheet to a blender. Next, add the coconut milk along with all the ingredients from the 8 qt. pot to the blender (you can do this in 2 batches if needed), and blend until smooth.
4. Serve: Transfer back into the large pot to warm on low heat. Transfer to bowls when heated through. Optional: top with crushed red pepper flakes and more leaves of basil. Serve with salt bread or grilled cheese sandwiches.