Method
Preheat oven to 350 degrees Fahrenheit
Cut cherry tomatoes in half and combine with quartered onions, garlic, basil, shallot, parsley, cilantro, peppers and chopped carrots. Place in baking dish.
Drizzle with olive oil, sprinkle black pepper, dried parsley, dried chives, and salt.
Bake for 20 minutes.
Place the roasted ingredients in a blender, add ½ cup of veggie stock and ½ cup coconut milk.
Blend for about until pureed. Check consistency. If too thick, add more veggie stock. Taste. Add more salt if needed.
Boil pureed ingredients for about 5 minutes on a medium fire.
Serve with grilled cheese sandwiches. Garnish with pumpkin seeds, sesame seeds, basil (optional).
Yield 4 – 6 servings
Prep time 10 minutes
Cook time 25 minutes
From the ingredients list, I know this is jam-packed with some really great flavors. Love that you use coconut milk; it makes everything taste delicious. perfect tomato soup for the winter season.