Vegan Roasted Tomato Soup

Preheat the oven to 400F/ 200C

Spread the tomatoes, garlic cloves, thyme, bay leaves in a single layer. Drizle with 3 tbsps of olive oil and sprinkle some salt and pepper. Roast until the garlic is well roasted and the tomatoes have carmelized. Should take about 30-40mins. Remove the thyme and bay leaves and set the tomatoes and garlic aside

Heat 2 tbsps of olive oil and to it add the onions and saute until translucent. Add the roasted tomatoes and garlic and saute for one minute

Next add the stock and bring it to a low boil and finally to a simmer

You've got two options to puree; an immersion blender, or carefully transfer the soup in small batches to a blender and puree. Once its all pureed the soup should be creamy and smooth

Return soup to a simmer, add the coconut milk, lemon zest, dried basil and the paprika. Add some salt and pepper if needed.The soup should have reached the desire thickened soup consistency, if it hasn't allow it to cook on a low boil for 15mins or so and that should do the trick

Ladble it into bowls and garnish with a drizzle of olive oil if you would like and some fresh basil

Serve immediately