This plant based tomato basil soup is creamy and packed with vegetables. It is delicious and something your family will ask you to make on repeat!
Preheat oven to 425º F
Place tomatoes on a baking tray with garlic cloves and 2 TBSP olive oil (or vegetable broth if oil free) Season with salt and pepper. Roast for 25 minutes or until soft and slightly browned on the top.
While the tomatoes are roasting, heat 1 TBSP (or a splash of vegetable broth if oil free) in a large saucepan over medium high heat.
Add the onion, pepper, potatoes and carrots - cook while occasionally stirring until the onion is transparent (about 6 minutes). Stir in the tomato paste, oregano, and vegetable broth. Season with more salt/pepper to taste, cover, and bring to a light boil.
Reduce heat to low, and simmer for about 10-15 minutes or until the potatoes and carrots are cooked through. Add in the roasted tomatoes, garlic cloves, basil to the soup. Continue to simmer until the basil is wilted (2-3 minutes).
Blend soup with an immersion blender (or transfer to a traditional blender) and blend until smooth.
Stir in the canned coconut milk. Stir to combine, adjust spices as needed to taste. Enjoy!