Roasted Cherry Tomato Soup

Tomato soup is one of the coziest, most comforting easy meals you can make.
This one is extra special – and probably will end in your regular rotation.
Not only is the taste out of this world, but because you take the extra care to roast the tomatoes ... It feels even more special.
Serve this on its own, with a wrap, or sprinkled with goat cheese. So good!

(makes 4 servings)

• 4 pints (2 kg) cherry tomatoes
• 1 medium yellow onion, chopped
• 5 cloves garlic, peeled
• ¼ cup (60 ml) extra-virgin olive oil
• Pink Himalayan salt & freshly ground pepper to taste (about ½ tsp each)
• 1-2 tsp coconut sugar
• 1 tsp dried thyme
• ½ tsp dried marjoram
• ½ to 1 cup (120-240 ml) low-sodium vegetable broth, warmed (depends on desired thickness)
• ½ to 1 cup (120-240 ml) unsweetened coconut milk or extra creamy oat milk (depends on desired consistency)

Preheat your oven to 400°F/200ºC.
Spread tomatoes, onion, and garlic in an even layer on 2 rimmed baking sheets. Divide the oil in half, one for each sheet, and toss the tomatoes until well coated. Sprinkle each sheet with salt and pepper, and stir to coat. Place in the oven, stirring every 10 minutes, and roast for 20-25 minutes, until the tomatoes start to burst.

Place the roasted tomatoes, onions, and garlic in a large soup pot. Add sugar, spices, some additional salt and pepper, and ½ cup each of the broth and milk.

Carefully use an immersion blender to puree until smooth. If the soup is too thick, add more of the liquid. When it reaches desired consistency, taste and adjust seasonings.

Place on medium-low heat to warm up.

Serve and enjoy!