Creamy Tomato Soup

Ingredients

• 3 lbs ripe organic tomatoes (Roma or vine-ripened), halved
• 1 yellow onion, quartered
• 4 cloves garlic, unpeeled
• 3 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 cups vegetable broth
• 3/4 cup full-fat coconut milk (or heavy cream)
• 1 teaspoon organic cane sugar or honey (to round the acidity)
• 1 tablespoon fresh basil leaves, plus more to serve
• Crusty grilled cheese or garlic bread, to serve

How to make it

1. 1

   Heat the oven to 425°F. Spread the tomato halves, onion quarters, and unpeeled garlic cloves on a sheet pan. Drizzle with 2 tablespoons of the olive oil, sprinkle with the salt, pepper, and smoked paprika, and toss to coat.

2. 2

   Roast for 30 minutes, until the tomato edges are darkened and caramelized and the onions are tender with charred corners.

3. 3

   Let the pan cool 5 minutes, then slip the skins off the garlic cloves and squeeze the soft garlic into the pan with the rest.

4. 4

   Scrape everything — including every drop of roasting juice — into a large pot with the vegetable broth. Bring to a simmer for 5 minutes.

5. 5

   Blend the soup until completely smooth with an immersion blender (or in batches in a standing blender, lid ajar for steam).

6. 6

   Stir in the coconut milk, the remaining tablespoon of olive oil, and the sugar. Simmer 5 minutes more, taste, and adjust salt and pepper.

7. 7

   Swirl in the fresh basil off the heat. Ladle into bowls, top with a drizzle of coconut milk and torn basil, and serve with grilled cheese for dunking — non-negotiable.