A velvety, vegan tomato soup, roasted, perfect for a cozy meal with crusty bread.
Preheat the oven to 200 °C.
Quarter the tomatoes and place them together with minced garlic cloves, the halved yellow onion, olive oil, salt and black pepper in a shallow baking dish. Toss well so the vegetables are coated with oil.
Roast the vegetables for about 60 minutes, until the tomatoes are tender and lightly browned.
Stir the garlic powder, oregano, fresh rosemary and thyme into the still‑warm vegetables.
Transfer the mixture to a blender, add the vegetable broth and coconut cream, and blend until smooth. Taste and adjust seasoning if needed.
Garnish the soup with a drizzle of olive oil and a little extra coconut cream and serve immediately.
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