Whole30 Roasted Tomato + Red Pepper Soup

1 Preheat the oven to 450* F. Line two baking sheets with parchment paper.
2 Add the tomatoes, peppers, onion garlic, olive oil and 2 teaspoons of the salt in a large bowl and toss to coat. Spread the vegetable mix evenly in one layer onto the baking sheets and roast for 30 - 35 minutes.
3 Add the roasted vegetables to a blender with the chicken broth and almond milk and blend. Add the basil and remainder of the salt to the soup and pulse several times to incorporate the basil. Add the soup to a stock pot over medium low heat and warm through.
4 Serve with a small drizzle of olive oil and black pepper to taste.