This flavorful and creamy roasted tomato soup is packed with delicious flavor and tons of veggies!
Preheat oven to 400 degrees. Arrange the sliced tomatoes on a foil lined baking tray and drizzle with an oil of your choice. I like to use avocado oil. Roast for 40 minutes to 1 hour - until the tomatoes start to blister but before they burn
Saute the onions and the garlic in a large pot until the onions start to slightly brown, about 5 minutes
In a separate pan, saute half of the shredded carrots and the sliced mushrooms, about 5 minutes
Add the chopped cauliflower and the other half of the shredded carrots to the large pot with the onion and garlic.
Add the roasted tomatoes to the large pot
Add the coconut milk, veggie broth, tomato paste and seasonings to the large pot. Mix well
Blend using an immersion blender or transfer to a blender. I like to blend mine relatively smooth, but you can keep it as chunky as you like. Try it and if it's not tomatoey enough for you, add a can of diced tomatoes and blend again
Add in the carrots and mushrooms you sauteed as well as the kale
Add extra seasonings to taste