Roasted Tomato Soup

INGREDIENTS:

• 15 Roma Tomatoes (sometimes I use 13, sometimes 14, and sometimes 15 - today, I decided on 15)
• 2 medium yellow onions
• 3-4 cloves of garlic (or more/less depending on how much you LOVE garlic - I LOVE IT)
• 1/2 can full-fat coconut milk (I like Thai Kitchen brand - found in Asian section at Kroger)
• salt, pepper, extra virgin olive oil (but these aren't real ingredients...right?!?!)

DIRECTIONS:

• Preheat oven to Roast at 400F
• Drizzle bottom of a Dutch Oven with EVOO
• Roughly slice the onion - put into the bottom of the dutch oven
• Roughly chop the garlic - put in the pot
• Cut roma tomatoes in half (length-wise) and throw into the pot
• Sprinkle with salt and pepper
• Put pot in the oven (NO LID NEEDED) for 30-40mins (until the tomatoes and onions get really juicy)
• Remove from oven and stir in half the can of coconut milk (or the entire can if you want it creamier)
• Once everything has cooled, put the soup in the blender and BLEND AWAY! (an emulsion blender would also work and probably make less of a mess!)

OTHER OPTIONS:

• Top with a protein source: I like to use sliced chicken or ground turkey. Shrimp would also be fantastic!
• Add a fat: I love to top with slices of avocado
• Add more veggies: I like to put cherry tomatoes on top with some basil or chopped spinach (the more nutrients, the better...right?!)