Vegan Roasted Tomato Chipotle Bisque

1 First, preheat the oven to 400 degrees. 
2 Now cut the tomatoes in half or if they are large into quarters. Then toss in 1 Tbsp of olive oil and sprinkle with salt and pepper. 
3 Now, place the tomatoes on a sheet pan, and bake at 400 degrees for 15-20 minutes until they are juicy and have burst a little. They should be really soft and easy to smash. 
4 While the tomatoes are roasting, heat the remaining tablespoon of olive oil in a large soup pot on medium high. Now add the onion and garlic. Saute for a few minutes until the onion starts to become translucent. Reduce heat to low, and now add the agave and saute for a few more minutes until the onions have become a bit brown and caramelized.
5 Now add the tomato paste, chopped chipotle and adobo sauce. Stir together and continue to cook for a few minutes on low. Season with a little salt and pepper.
6 When the tomatoes are ready, pour them into the soup pot and stir to combine with the other ingredients already in the pot. Start to smash up the roasted tomatoes a little. 
7 Now add the veggie broth and coconut milk. Bring the heat back up to about medium and stir. Let come to a bubble, then reduce heat back to low. Now if you have an immersion blender, use it in the pot until the soup is completely smooth and creamy. If don't have an immersion blender, add the soup to a regular blender and blend on high until smooth and creamy, then return to the pot. 
8 Now, taste and adjust seasonings. Serve immediately with vegan grilled cheese or alone with maybe some croutons?