Cherry Tomato Soup

Ingredients:

1 kg cherry tomatoes
1 onion, chopped
4 cloves garlic
2 tablespoons extra virgin olive oil for drizzling (optional)
55 ml vegetable stock
80 g unsweetened coconut milk (optional)
1 small handful fresh basil (or 1 teaspoon Italian herb mix)
1 teaspoon salt

Directions:

1. Preheat oven to 200°C.
2. Line a baking tray with baking paper. Add the cherry tomatoes, chopped onion, salt and olive oil and mix until the vegetables are evenly coated.
3. Add the garlic. Place in the oven and cook for 40 minutes on the middle rack (until the tomatoes are soft).
4. Remove the vegetables from the oven and let them cool slightly. Peel the garlic and place it in a high-speed blender with the roasted tomatoes and onions (and any liquid that has separated). Add the coconut milk, vegetable stock, and fresh basil and blend until smooth.
5. Serve immediately, or if the soup is not hot enough, pour the soup into a small saucepan and reheat.
6. Taste and check for seasoning. If the soup is too thick, add a splash of broth or coconut milk. You may need to add more salt if the vegetable stock you used was not salty.
7. Sprinkle with black pepper and fresh basil and serve with crusty toast. Delicious!

Yield: 3 servings
Recipe: wholefoodsoulfoodkitchen.com