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Ingredients
  • 2 lbs roma tomatoes
  • 1 head garlic
  • 1 white or yellow onion, diced
  • ½ red bell pepper
  • olive oil
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup fresh basil
  • ½ teaspoon dried oregano
  • 2 bay leaves
  • ½ cup coconut milk*
  • 2 cups vegetable broth**
  • ½ cup fresh basil, sliced
  • subheading: * Notes:
  • Feel free to substitute a different kind of unsweetened, plain plant milk - cashew cream would also work great here! Or, leave out the milk altogether. It just makes the finished soup a bit creamier.
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  • note: If you can get your hands on a faux chicken broth, it will taste great in this soup! Regular vegetable broths can oftentimes be quite sweet, and a more savory broth will balance the sweetness of the roasted tomatoes.
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