The tomato soup that took me 11 years to master, but I will teach you in under 60 seconds.

Roast all ingredients at 350°F for 1 hour until soft + caramelized. Blend roasted veggies with stock + water until smooth. Pour into pot, add tomato paste + coconut milk. Simmer 10–15 min until creamy + rich. Serve warm with grilled cheese or a drizzle of olive oil.