Preheat oven to 425 degrees F.
Cover a large rimmed baking sheet with foil and spray with cooking spray.
Halve tomatoes and place cut side up with the shallots on the baking sheet. Drizzle with olive oil, and a few pinches of sea salt and a pinch of black pepper.
Roast for 30 minutes, until just beginning to brown.
Place tomatoes in the blender with garlic powder, basil, thyme, tomato paste and coconut sugar. Puree until smooth.
Add the grated cheese and while the blender is running on a low speed, life the peep-hole at the top and pour in the coconut milk. Continue to puree until smooth well incorporated. Taste and adjust seasonings to taste.
Serve immediately topped with more cheese! Or, place in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. Simply reheat in a sauce pan over medium heat.
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Ingredients
Directions
Preheat oven to 425 degrees F.
Cover a large rimmed baking sheet with foil and spray with cooking spray.
Halve tomatoes and place cut side up with the shallots on the baking sheet. Drizzle with olive oil, and a few pinches of sea salt and a pinch of black pepper.
Roast for 30 minutes, until just beginning to brown.
Place tomatoes in the blender with garlic powder, basil, thyme, tomato paste and coconut sugar. Puree until smooth.
Add the grated cheese and while the blender is running on a low speed, life the peep-hole at the top and pour in the coconut milk. Continue to puree until smooth well incorporated. Taste and adjust seasonings to taste.
Serve immediately topped with more cheese! Or, place in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. Simply reheat in a sauce pan over medium heat.