Roasted Truss Tomato and Basil Soup

Ingredients

• 1 ½ kg truss tomatoes, halved
• 8 cloves garlic, peeled
• 3 tbsp olive oil
• Salt
• Freshly ground black pepper
• 1 bunch basil, divided
• Pinch of dried oregano
• 220 mL vegetable stock
• 400 mL can coconut cream, shaken
• Cream, to serve (optional)
• For the caramelised onions
• ½ tbsp olive oil
• 2 brown onions, thinly sliced