Oven roasted tomato soup

Ingredients
3 pounds Roma tomatoes
1 big sweet onion
1 bulb garlic
4 T olive oil
8 ounces grape tomatoes
1 red pepper
1 carrot
1 can coconut
1 teaspoon basil
1 teaspoon oregano
Wash and rough chop the vegetables. I roast the garlic whole with the end chopped off.Place in single layers on sheet pans lined with parchment paper. Mix with oil and sprinkle with and pepper. Roast in the oven for 45 minutes at 425 degrees. Stir at half way point.
In a large pan add 4 cups of vegetable stock. Add all the vegetables from the sheet pans after they roast. Squeeze the garlic bulb until all the cloves are in the pan. Blend the soup in a blender until smooth. Heat through. Add the coconut milk. Serve with red pepper seeds salt and pepper to taste and a swirl of heavy plant cream.