My best tomato soup that I’ve trialed & errored many many years!

1. Roast tomatoes, onion, bell pepper, garlic with olive oil, salt, pepper + Italian seasoning at 315°F (157°C) for 1 hour until soft + caramelized.
2. Blend roasted veggies with stock + water until smooth.
3. Pour into pot, add tomato paste + coconut milk.
4. Simmer 10–15 min until creamy + rich.
5. Serve warm with grilled cheese or a drizzle of olive oil.