Roasted Tomato & Red Pepper Soup

Great for a chilly day - pair with sourdough or garlic knots!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat Oven

Step 2

Lined large baking dish with parchment

Step 3

Chop onion pepper and tomatoes roughly

Step 4

Toss veggies & thyme in salt pepper and olive oil in lined baking pan

Step 5

Chop head of garlic bulb off and wrap in foil with olive oil - add to pan

Step 6

Roast in oven for 45 minutes

Step 7

Transfer pan contents to blender (make sure to include all liquid in pan)

Step 8

Add can of beans with liquid

Step 9

Blend for 3 minutes or until desired smoothness

Step 10

Add balsamic and blend for 10 seconds

Step 11

Pour and top with basil and coconut cream