Roasted Red Pepper and Tomato Soup (Plant-Based)

Preheat oven to 450 F. On a baking dish or baking sheet (you may need to use multiple), spread your tomatoes, peppers, onion, garlic evenly. Drizzle everything with olive oil, and season with salt and pepper. Top with a little bit of fresh thyme. Bake for 30 minutes until everything has softened.

Transfer everything to a blender (you’ll need to squeeze out the garlic into the blender, but let it cool slightly so you don’t burn your fingers!). Add the coconut milk, veggie broth, and fresh basil (I used a handful). Blend until smooth, and season with salt and pepper if desired. Top with fresh basil and thyme (and a swirl of coconut milk, if you’d like!)