Roasted Summer Vegetable Soup

Ingredients

• 1 pound Beefsteak tomatoes, halved and cored
• 3 Yellow, orange, or red bell peppers, or any combination of the three, halved and cored
• 2 Zucchini or summer squash
• 1 Small eggplant, halved
• 3 Garlic scapes, or garlic cloves
• 2 Onions, peeled and halved
• Olive oil
• Kosher salt
• 1 tablespoon Fresh thyme
• 3 cups Vegetable broth
• 1/2 cup Coconut milk (optional)
• Basil leaves as garnish

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