Sheet Pan Roasted Red Pepper and Tomato Soup

To a sheet pan or roasting pan add Red Bell Peppers (2) , Tomatoes (5) , White Onion (1) , Garlic (4 cloves) , Fresh Thyme (2 Tbsp) , Olive Oil (3 Tbsp) , Sea Salt (1 tsp) , and Ground Black Pepper (1/2 tsp) . Cook for 40 minutes or until perfectly golden and roasted.

Transfer the mixture to a high-speed blender, add the Coconut Milk (1 can) and 3 tbsp of the juice of a Lemon (1) . Blend till smooth. Be careful when working with hot ingredients in a high-speed blender, you can let them cool then reheat the soup once blended as an extra precaution if you choose.