This roasted tomato soup will keep you warm all winter

Over the last three months, we had the pleasure of working with our latest intern, David, who supported our events, administration, communications, and lots more around the office. Bonus — David has culinary training, and left us with this recipe for a tasty tomato soup that you can enjoy on a chilly day.

Ingredients

• 10 ripe tomatoes
• 3 garlic heads (cut into halves)
• 2 onions (diced)
• 4 fresh leaves of basil
• Olive oil
• 1 cup of broth (vegetable or chicken)
• ¼ cup of coconut milk
• Salt and pepper to taste

Instructions

1. Pre-heat oven to 450 F.
2. Cut tomatoes into quarters or halves and add to sheet pan. Add the garlic and onions to the pan. Sprinkle with salt and pepper. Drizzle the vegetables with olive oil and roast in the oven for 40 minutes.
3. When vegetables are ready and aromatic, transfer to a pot, along with the fresh basil leaves, and blend with an immersion blender. If you don't have an immersion blender, use a regular blender and blend completely before adding the mixture to a pot.
4. In the pot, add your preferred broth and the coconut milk and let simmer for five minutes. Add salt to taste.

David recommends pairing the soup with garlic bread, a grilled cheese sandwich, or your bread of choice.

Thanks, David! We're grateful for all your work, and wish you all the very best in whatever comes next!

David's internship at The Riverwood Conservancy was made possible by the RBC Future Launch program.