• 4 lbs Plum tomatos (approx. 20) cut in quarters
• 2 large onions cut in quarters and separated
• 3-4 cloves garlic left whole or cut in large peices
• 4-5 Tbsp dried basil or fresh (cut leaves)
• Freshly ground pepper
• 1 tsp salt
• ¼ cup olive oil
• ¼-1/3 cup light coconut milk (optional)
• 1 32 oz box/can chicken or vegetable stock
• 4-6 cups of fresh spinach chopped

1.  Preheat oven to 400 degrees.
2.  In a large bowl, mix together sliced tomatoes and onions in quarters (large pieces) and garlic – leave whole or cut into large pieces
3. Sprinkle basil, salt, pepper and olive oil and mix together.
4. Pour into one large roasting pan or 2 - 9x13 baking pans and bake for 45 minutes.
5. Place in soup pot and blend with an emulsifier until all pieces are pureed.  (You can use a blender and do in batches too)
6. Add coconut milk and part or all of the chicken/veggie stock to reach desired consistency.
7. When heated, add spinach and stir until wilted.
8.  Serve immediately topped with grated Parmesan cheese.

Enjoy!

xo