5- Ingredient Roasted Tomato Soup

Preheat oven to 400F. On a pre-lined baking sheet, add tomatoes, onion, and garlic. Drizzle with olive oil and your desired spices. Roast vegetables for 50-60 minutes. Add roasted vegetables, garlic, fresh basil, and coconut milk to a high-powered blender or food processor. Blend on high for 60 seconds or until you reach your desired consistency. Reheat on the stovetop if necessary, and serve! We topped ours with a little more coconut milk and fresh basil. Enjoy with toasted gluten-free bread. TIP: If baby is having a hard time with their spoon, try adding rice or quinoa to the soup for a thicker consistency and added boost of protein. Or, simply let them use a slice of toast to soak up the delicious liquid! Freeze any leftovers in an airtight container for up to 3 months.