Roasted Veggie Tomato Soup

Inspired by the endometriosis anti-inflammatory recipe, and what was available in my kitchen.

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Step 1

Preheat oven 375

Step 2

Cut up veggies and place on a baking sheet. Halve roma tomatoes, chop the half onion into quarter slices (aka 1/8ths), coin slice zucchini and carrots, slice top off garlic heads.

Step 3

Drizzle olive oil all over veggies until well distributed, make sure to cover the top of garlic heads thoroughly. Add herbs over top

Step 4

Bake for 35-40 minutes or until edges begin to char and veggies soften.

Step 5

Once charred and softened, remove from oven and add to blender. Add cup hot or boiling water with a boullion cube, blend until smooth.

Step 6

Add blended veggies to a pot on the stove on medium heat, add second cup of water and heavy cream with remaining 2 boullion cubes

Step 7

Mix consistently until smooth and well integrated.

Step 8

Add sundried tomatoes, more herbs/salt to taste, as needed, and continue stirring until well mixed.

Step 9

Serve with grilled cheese or toasted garlic bread