Roasted Tomato Basil Soup

INGREDIENTS:
​4 large tomatoes, cored and quartered
2 packs of 10oz cherry or grape tomatoes
1 large onion, quartered and separated
2 bell peppers, cored and quartered
6-8 garlic cloves, separated and peeled
Several leaves fresh basil (or 2 Tbsp dried)
1/2 tsp black pepper
1 tsp sea salt
~2 Tbsp EVOO (I don’t really measure)
1/2 cup chicken or vegetable stock
1/2 cup heavy cream or coconut cream (optional)

INSTRUCTIONS:
Preheat oven to 400 degrees F.
Place tomatoes, onions and garlic on a cookie sheet covered with parchment paper.
Season with salt and pepper (and basil if you’re using dried).
Drizzle with olive oil and toss with your hands until well coated.
Roast for 40 minutes (veggies should be tender and beginning to blacken).
Add basil (if using fresh) and continue cooking for 5 more minutes.
Use a slotted spoon to move all veggies to a high powered blender.
Reserve extra juices if you need to thin the soup.
Add chicken or vegetable broth and blend until smooth.
Add up to 1/2 cup cream (or to desired creaminess) and blend.
Salt and pepper to taste if needed.

Serve with chopped fresh basil and grated parmesan cheese (optional).