Roasted Tomato and Fennel Soup
    Servings Prep Time
    4people 10minutes
    Cook Time
    35minutes
    Servings Prep Time
    4people 10minutes
    Cook Time
    35minutes
    Ingredients
    Instructions
    1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper. Set aside.
    2. Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper, to taste. Toss to combine and sprinkle veggies with fresh thyme leaves.
    3. Place baking sheet in preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.
    4. Transfer the roasted veggies and any juices from the baking sheet to a large soup pot and add vegetable broth. Cook over medium heat, stirring occasionally, until hot and and bubbly. Remove from heat.
    5. Using an immersion blender, blend contents of the soup pot until completely smooth. Stir in the coconut milk and fresh basil, and serve immediately. Enjoy!