• Preheat oven to 425˚. Mist 2 baking sheets with nonstick oil spray and spread out tomatoes (cut side down), garlic, and onion. Mist tops lightly with oil spray. and sprinkle on pepper, onion powder and salt. Place baking sheets in oven and cook for about 25 minutes.
• In a pot, add broth and bring to a boil over high heat. Add the vegetables to the pot along with the coconut milk. Turn off the heat and allow to cool for about 2 minutes.
• Purée using an immersion blender, or by carefully pouring batches into a blender. Process until smooth and no chunks remain. Ladle into bowls and enjoy!
• Garlic peeling hacks (choose the one that works best for you):

Option 1: (best for those who are comfortable with a knife)

• Hold the garlic firmly in your hand, root end facing up. Using a sharp paring knife, place the knife between the root and the cloves and slowly work the knife around in a circle to break the connection (without fully separating). Next, toward the bottom of the bulb, insert your knife into each individual clove about 3/4 of the way in. Twist the knife and pull each clove out of the peel. If there’s any skin left on the clove, it should be easy to pull off. To see a video demonstration, click here.

Option 2:

• You’ll need a very large bowl with a plate that fully covers or mason jar with a lid. Place your cloves inside and make sure there’s plenty of extra space. Cover then shake vigorously for about 30 seconds. If there are still lots of peels remaining, go for another shake session. Discard peels. If any remain, you should be able to peel off easily.