VEGAN ONE-PAN TOMATO SOUP

Preheat oven to 480 degrees. Coat a pan with olive oil. Add chopped onions, the head of garlic, fresh thyme, red chili flakes, and cherry tomatoes on top. Drizzle with more olive oil. Season generously with salt and pepper. Place the pan in the oven for 30 minutes or until the tomatoes are blistered. Remove the garlic head and transfer the baked ingredients (excluding the thyme sprigs) to a blender. Squeeze the roasted garlic cloves out of their skin and into the blender. Add the coconut milk and/or veggie stock. For a thinner soup, add more stock (the author uses about 1/2 cup and adds more when reheating as the soup thickens when it cools). If using as a pasta sauce, omit the stock. Blend on high until it has a nice orange/red color and is smooth. Pour into a bowl and drizzle more coconut milk on top. Serve, optionally, with a grilled cheese.