Preheat your oven to 425 degrees F and drizzle olive oil on a baking sheet.
Prep your garlic by cutting off the top slightly (just to expose the top of the garlic.) Gently remove approx 75% of the skin. Place on tinfoil and drizzle it with 1 tsp of olive oil. Then, sprinkle a pinch (approx ¼ tsp) of salt. Wrap tightly and place on an oven tray.
Place your full tomatoes on your baking sheet (the same as the garlic) and drizzle with olive oil and salt and pepper.
Bake for 35 minutes, then add shallot onto the baking tray and bake for another 10 minutes (for a total of 45 minutes). After 45 minutes, the tomatoes should be blistered, and the garlic should be soft, caramelized and fragrant.
Remove the tray from the oven and allow to cool for approximately 15 minutes.
The skins of the tomato should be blistered and peeling off. Continue to peel off the rest of the skin. Not all of the skin will completely come off, and that is OK. Be sure to remove at least 90% though. You may throw away or compost the skin.
Remove garlic from tinfoil and squeeze, to remove the roasted garlic, into a blender. I usually squeeze each clove to ensure I got it all.
Place roasted tomatoes, shallots and vegetable broth into a blender. Blend for approx 45 seconds, until the ingredients break down and become liquid.
Pour the mixture into a saucepan. Heat over medium to low heat.
Add in coconut cream. *Only use the hard portion of the cream, which will be located at the top, and not the liquid part* Begin with 3 tbsps and add the 4th should you wish for it to be creamier. Stir it in so it is completely dissolved.
Continue to gently heat for approximately 3-4 minutes.
Stir in basil and salt and pepper for taste. Heat for 1 minute. Remove from heat and serve immediately.
My favorite toppings to add are croutons, more basil, more coconut cream, and vegan parmesan. You can also dunk some bread into the soup!