Ingredients:

8 Large or 10 Medium Tomatoes

1 pint Cherry Tomatoes

1 head Garlic

1 Yellow Onion

Fresh Thyme Sprigs, approximately (1) 1/2 oz package

Fresh Basil, approximately (1) 1/2 oz package, optional

Olive Oil

Salt & Pepper to taste

1 can Coconut Cream

Instructions:

Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper. Peel the onion and chop into quarters. Slice the top off the head of garlic to expose the cloves inside. Place all the tomatoes, the quartered onion, head of garlic and thyme sprigs on the prepared baking sheet. Drizzle generously with olive oil & season with salt and pepper. Roast in oven for 45 minutes.

When the vegetables are done roasting, remove the thyme sprigs and discard. At this point, you can also easily remove the tomato skins by simply peeling them away from the tomato flesh, but I like to leave them on & blend them into the soup.

Place all the roasted vegetables into a blender, or a large pot if you are using an immersion blender. Add the can of Coconut Cream and the fresh basil (optional) and blend everything together until it reaches a smooth consistency. Add more salt and pepper to taste.

Serve warm, preferably with a hunk of crusty sourdough bread!