Ingredients
- 6 roma tomatoes, halved
- 4 carrots, peeled and halved
- 1 red pepper, cut into quarters
- 1 white onion, halved
- 2 garlic bulbs
- 1 yellow zucchini, sliced
- 1 green zucchini, sliced
- 2 tbsp olive oil
- Salt & pepper
- 2 tsp dried basil
- 1 tsp Italian seasonings
- 1 tsp dried oregano
- 2 1/2 cups boiling water
- 1 cup coconut milk
- handful fresh Basil
Instructions
1. Preheat oven to 425F degrees. Line baking sheet with parchment paper and set aside.
2. Prep and wash all veggies. Add to a lined baking sheet. Add garlic to tin foil, season and wrap and place on lined baking sheet. Add olive oil and seasonings over top of the veggies and toss together until veggies are evenly coated. Add veggies to oven to cook- cook for 40-45 minutes. Check on veggies half way.
3. Once veggies are cooked, add all veggies to a food processor or blender. Squeeze in roasted garlic once cooled. Add in salt & pepper, and boiling water. Blend until smooth. Add in milk and blend. If you want your soup thinner- add more water as needed.
5. Add soup to bowls and add milk, black pepper and fresh basil on top. If your soup needs to be at a warmer temperature – add to a large pot and bring to a boil.
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