Preheat the oven to 425°F (218°C).

Wash and chop tomatoes, zucchini, carrots, bell pepper, and onion into uniform pieces. Break apart garlic bulb, keeping cloves whole.

Spread prepared vegetables on a baking sheet, drizzle with olive oil, and roast for 35-40 minutes until soft and caramelized.

Transfer roasted vegetables to a blender, add vegetable broth, and blend until smooth.

Pour the blended soup into a pot over medium heat and simmer for 5-10 minutes. Stir in coconut milk and heat through.

Ladle soup into bowls, garnish with black pepper and fresh basil.