Roasted Summer Vegetable Soup
Ingredients
- 1 pound Beefsteak tomatoes, halved and cored
- 3 Yellow, orange, or red bell peppers, or any combination of the three, halved and cored
- 2 Zucchini or summer squash
- 1 Small eggplant, halved
- 3 Garlic scapes, or garlic cloves
- 2 Onions, peeled and halved
- Olive oil
- Kosher salt
- 1 tablespoon Fresh thyme
- 3 cups Vegetable broth
- 1/2 cup Coconut milk (optional)
- Basil leaves as garnish
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