I get so excited to make this soup every fall and especially love serving it with this fresh focaccia! It’s so easy to make and sooo delicious definitely give it a try :)
1. Preheat your oven to 425F. Roughly chop your tomatoes and onion. Cut the top of your garlic bulbs off and peel the outside layer. Add your veggies to a baking dish and drizzle over olive oil. Add salt and pepper. Mix well, add your fresh thyme and pop in the oven for 30-40 minutes until veggies are soft and a bit golden.
2. Squeeze the garlic bulbs out and add all the roasted veggies into a blender with your basil. Blend until smooth. (Alternatively, add all to a pot and immersion blend.
3. Cook the soup at medium heat and add your vegetable broth. Cook for 5 minutes then add your coconut cream. Cook for another 5 and add more salt and pepper if needed. Then serve topped with more coconut cream and basil alongside a grilled cheese or bread. Enjoy! 🫶🏼
