Roasted Tomato Soup

Preheat your oven to 200°C (400°F). Arrange the halved tomatoes, quartered onion, and garlic bulb on a baking sheet.

Drizzle with olive oil, then season with salt and pepper. Roast for 25-30 minutes, or until the tomatoes are caramelized and the garlic is soft.

Once roasted, squeeze the softened garlic cloves out of their skins.

Transfer the roasted tomatoes, onions, and garlic to a large pot. Add the vegetable or chicken stock, coconut cream, dried basil, chili flakes, and additional seasoning if needed.

Using an immersion blender, puree the mixture until smooth. For a finer texture, strain the soup through a sieve, reserving the pulp for another dish if desired.

Ladle the hot soup into bowls and drizzle a bit of coconut milk on top for extra creaminess. Serve hot.