Roasted Tomato Soup

Serves: 2 
Calories: 460/serving  
Tomatoes3 lbssliced in half
Yellow onion2 largesliced in thick rounds
Roasted garlic2 whole bulbs
Coconut milk200 g1/2 tin
Vegetable stock1 litre box
Saltto taste
Black pepperto taste
Smoked paprikato taste
Cayenne pepperto taste
Olive oil/Cooking sprayfor roasting

  1. Arrange sliced tomato, onion on a baking tray lined with foil. Drizzle oil/spray and season with salt and pepper
  2. Roast onion and tomatoes at 400F for 20 & 60 minutes respectively (check on them to make sure they don't burn)
  3. Blend roughly in food processor to desired consistency with roasted garlic
  4. Transfer contents to a large saucepan and add coconut milk, spices and vegetable stock
  5. Bring to boil and then reduce heat to low for 5-10 minutes
  6. Garnish with croutons and serve hot