Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 1 medium yellow onion, wedged
  • 6 cloves garlic, peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups low-sodium vegetable broth
  • 1 tbsp tomato paste
  • 1/2 tsp dried oregano
  • 1 cup fresh basil leaves, packed
  • 1/2 cup light coconut milk
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. On a large rimmed baking sheet, toss the halved Roma tomatoes, onion wedges, and garlic cloves with 3 tbsp extra virgin olive oil, 1 tsp kosher salt, and 1/2 tsp cracked black pepper, arranging them cut-side up.
  3. Roast for 35–40 minutes until the tomato skins are slightly charred and the onions are mahogany-colored.
  4. Transfer all the roasted vegetables and their accumulated juices into a Dutch oven over medium heat.
  5. Stir in 1 tbsp tomato paste and 1/2 tsp dried oregano, cooking for 2 minutes until the paste turns a deep brick red.
  6. Pour in 2 cups low-sodium vegetable broth and bring to a gentle simmer for 10 minutes.
  7. Turn the heat to low.
  8. Add 1 cup fresh basil leaves and 1 tbsp fresh lemon juice.
  9. Use an immersion blender to process the mixture until the soup is completely smooth.
  10. Slowly stir in 1/2 cup light coconut milk and blend one last time until the soup reaches a velvety consistency.