VEGAN ROASTED TOMATO & RED PEPPER SOUP

Preheat your oven to 450°F (230°C). On a baking sheet, toss the drained large can of peeled whole tomatoes, 1/2 white onion (chopped), 1 red bell pepper (seeded and quartered), and 1 head of garlic (with the top cut off and faced down) with a drizzle of olive oil. Add 5-6 fresh basil leaves to the baking sheet. Roast in the preheated oven for 35 minutes. Make sure to remove the basil leaves after the first 10 minutes of roasting to prevent them from burning. Once roasted, carefully peel the skin off the red pepper. Transfer all roasted ingredients (tomatoes, onion, peeled red pepper, garlic squeezed from its head) to a blender. Add 1/2 cup coconut milk, 1/2 cup veggie broth, 1 tablespoon nutritional yeast, 1 tablespoon tomato paste, and 1/4 teaspoon red pepper flakes. Season with salt and pepper to taste. Blend until smooth and creamy. Serve hot and enjoy!