Roasted Veggie Tomato Soup

Here's what you need:

• 20 oz. of cherry tomatoes or 6-8 Roma tomatoes cut in half and deseeded
• 2 large red bell peppers, cut into quarters
• 5 - 6 large garlic cloves
• 1 large sweet onion, cut into large pieces
• 2 Tbsp. olive oil
• salt & pepper to taste
• 3 cups chicken broth (can also use vegetable broth, if you like)
• 5 oz. prepared roasted red pepper hummus
• 1/4 - 1/2 tsp. dried thyme
• 1 tsp. dried basil
• 1/2 - 1 tsp. onion powder (or to taste)
• 1 1/2 cups coconut milk (or other milk of choice or you can add additional broth, if you like)
• your favorite shredded cheese for garnish

Preheat your oven to 450F. In a shallow baking dish, add the tomatoes, peppers, garlic cloves, and onion. Drizzle with the olive oil and salt and pepper to taste. Roast in your preheated oven for about 30 minutes until the veggies are brown and blistered.

While the veggies are roasting, add your chicken broth and hummus to a pan and warm over medium low heat. When the veggies are done, add the coconut milk (or additional broth), thyme, basil and onion powder. Add your roasted veggies and using an immersion blender, blend until the soup is the consistency you like. The longer you blend, the smoother it will be. After blending, simmer over low heat for about 15 minutes. Serve with a grilled cheese on the side. Enjoy!