Roasted Tomato and Fennel Soup | FoodFlakes.com

Ingredients

• 1½ lbs. Roma tomatoes, halved
• 2 medium red bell peppers, deseeded and quartered
• 1 large fennel bulb, thinly sliced
• 2 large carrots, cut in half lengthwise
• 2 medium shallots, outer skin removed and halved
• 4 cloves garlic, smashed and peeled
• 2 T. Extra virgin olive oil
• Sea salt and black pepper, to taste
• 2 T. fresh thyme leaves
• 4 c. organic chicken broth
• ½ c. full-fat coconut milk
• ½ c. fresh basil leaves, thinly sliced