packed with nutrition-You'll love it!
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.
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.