When I say this was the most simple recipe to make, I sincerely mean it. You’ll never have canned tomato soup ever again. The fresh roasted ingredients makes all the difference. This soup is highly nutritious, and loaded with health benefits.
Preheat oven to 400 degrees F.
In an oven safe baking dish, pour 1 tbsp of grapeseed oil. Add the tomatoes, onion, garlic, bell pepper, and thyme. Pour the rest of the grapeseed oil on top of the assembled vegetables, lightly season with salt. Place in preheated oven, bake for 1 hour.
Remove the roasted vegetables from the oven and allow to cool down for about 5 minutes. Place all of the roasted vegetables including the liquid from the baking dish, with the exception of the stems from tomatoes and the outer skins of the garlic in a high speed blender. Add the roasted garlic to the blender by squeezing the cooked pulp from the garlic bulb. Blend for 20 seconds, add the chicken broth and fresh basil leaves. Blend for 3 minutes till smooth. Pour the blended soup into a large dutch pot bring to a simmer. Add cumin, sugar, black pepper, and all spice. Stir and simmer 3 minutes. Add coconut milk, allow to cook at a low simmer about 3 minutes, stir. Season with salt to taste.
Enjoy!
