Ingredients

• 2 lbs (about 6–7 medium) ripe tomatoes, halved
• 1 small red onion, quartered
• 3 garlic cloves, unpeeled
• 1 tbsp olive oil
• ½ tsp sea salt
• Freshly ground black pepper
• ¼ cup fresh basil leaves, packed
• 1 (13.5 oz) can light coconut milk (or unsweetened almond milk for lighter option)
• 1 tbsp nutritional yeast (adds umami & subtle cheesy depth)
• 1 cup low-sodium vegetable broth (as needed for thinning)
• Optional garnish: fresh basil ribbons, drizzle of olive oil, or keto-friendly croutons

Instructions

Preheat oven to 400°F (200°C). On a lined baking sheet, toss tomatoes (cut-side up), onion, and garlic with olive oil, salt, and pepper.
Roast 35–40 min until tomatoes are caramelized and soft; garlic cloves are golden. Let cool slightly.
Squeeze roasted garlic from skins into a blender. Add tomatoes, onion, basil, coconut milk, nutritional yeast, and ½ cup broth. Blend until ultra-smooth.
Pour into a pot and gently warm over medium-low heat (do not boil). Thin with remaining broth to desired consistency.
Taste and adjust seasoning. Serve warm, garnished with fresh basil and a swirl of olive oil.