Roasted Garlic Tomato Soup

Oven-roasted tomatoes, peppers, zucchini, carrots, onions, and whole garlic are blended with broth into a silky soup, then simmered and served with basil and toasted sourdough.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C (400°F). Place tomatoes, peppers, zucchinis, carrots & onions on a baking sheet. Drizzle with 2 tbsp olive oil; season with oregano, salt & pepper.

Step 2

Slice tops off garlic heads; add them to the tray.

Step 3

Roast everything for 40–50 mins until tender & slightly charred. Garlic should be soft.

Step 4

Transfer veggies to a blender. Squeeze garlic out of skins, add 2–3 cups broth, and blend until smooth.

Step 5

Pour into a pot and simmer gently. Adjust seasoning.

Step 6

Serve with a drizzle of coconut cream & olive oil and toasted sourdough. Optional: garnish with chili flakes.