Serves: 2
Calories: 460/serving
| Ingredient | Qty | Prep |
| Tomatoes | 3 lbs | sliced in half |
| Yellow onion | 2 large | sliced in thick rounds |
| Roasted garlic | 2 whole bulbs | |
| Coconut milk | 200 g | 1/2 tin |
| Vegetable stock | 1 litre box | |
| Salt | to taste | |
| Black pepper | to taste | |
| Smoked paprika | to taste | |
| Cayenne pepper | to taste | |
| Olive oil/Cooking spray | for roasting |
Method:
- Arrange sliced tomato, onion on a baking tray lined with foil. Drizzle oil/spray and season with salt and pepper
- Roast onion and tomatoes at 400F for 20 & 60 minutes respectively (check on them to make sure they don't burn)
- Blend roughly in food processor to desired consistency with roasted garlic
- Transfer contents to a large saucepan and add coconut milk, spices and vegetable stock
- Bring to boil and then reduce heat to low for 5-10 minutes
- Garnish with croutons and serve hot
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