Perfect Roasted Tomato Soup

1. Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. 
2. Cut your peppers, tomatoes and onions into chunks and peel your garlic. Lay on the baking sheet. 
3. Drizzle oil and season with salt, garlic powder and pepper. Bake for 40 to 45 minutes. 
4. Remove from the oven and place directly into a large pot. Add in sugar, vegetable stock and coconut milk. Stir to combine. 
5. Using an immersion blender, or working in batches with a large blender, blend soup until it’s creamy and almost smooth. There should still be a bit of texture and bite to it. 
6. Place on stove and simmer for 10 to 15 minutes to let the flavors meld. 
7. Serve and enjoy!