A rich, hearty roast tomato soup with sharp cheddar and fresh basil - it's like sunshine in a bowl!
Roughly chop the veggies and place them in a large roasting tray.
Drizzle with coconut oil and sprinkle with salt.
Roast in the oven for 45-60 minutes, stirring occasionally.
Once roasted and slightly charred, allow to cool, then blitz with a stick blender until smooth.
Transfer to a large pot and reheat.
Add the chicken stock and cream and heat through.
Serve with grated cheddar cheese and shredded sweet basil.
If you have a favourite chilli relish or sauce - that has no sugar or nasties - add a few drops and serve.