Paleo Creamy Tomato Soup

Creamy dreamy roasted tomato soup-dairy-free and
​packed with nutrition-You'll love it!

Delicious, nutrition-packed dinners are the best. And don't you just love it when the earth does most of the work for you? Grab a few pounds of ripe tomatoes and you're halfway there with this recipe

Ingredients:

• 4-4.5lbs ripe tomatoes-you can use whatever kind is ripe in your garden or on sale this week. I used cherry tomatoes for this round
• 1 large yellow onion or 2 medium white onions
• 5 cloves of garlic (this will cook down to a less pungent state so don't worry about overdoing it)
• 16 oz low sodium vegetable broth (or better yet bone broth if you've got some on hand)
• 1 can full fat coconut milk
• 2 Tbsps olive oil or grapeseed oil, plus more to drizzle
• 2 Tbsps oregano, chopped or dried
• 3 Tbsps basil, chopped
• salt and pepper

How pretty are these? Like fiery little gems

Directions:
1. Preheat your oven to 400 degrees, or get your instapot out. I highly highly recommend pan roasting your tomatoes, but I get that you're busy, and the instapot will cook them faster.
2. Cut up your tomatoes. If you're using a larger beefsteak type tomato, you'll probably wanted to cut the cores out of the fruit. Chop and smash the garlic cloves.
3. Put the tomatoes and garlic on a cookie sheet and drizzle with olive oil.
4. Roast the tomatoes in the oven for 35 minutes, then flip on the broiler and stick them under it for 5 minutes.

​5. Pour the 2 Tbsps olive oil in a large pot or stock pot, and get it heating.
6. Dice your onions, toss them in and saute them until mostly cooked, almost translucent.

7. Add the broth, coconut milk, and the rest of the spices. Be sure to get all of the thick parts of the coconut milk out of the can. This is what will form the creaminess of your soup, so don't leave any behind.
8. When your tomatoes are done roasting and caramelizing and being awesome, add them to the pot. Be sure to scrape any burned bits off the pan and into the soup. They don't look tasty but they add a ton of flavor to your soup.

9. Get your immersion blender out and blend everything together. If you don't have one of these handy gadgets, you can also use a food processor (you may have to work in batches), or blender. Ladle into bowls and enjoy!

How did you make this recipe yours? More basil for an earthier flavor? Extra coconut milk for a richer creaminess? Leave me a comment below!