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.
Slice tops off garlic heads, add them to the tray.
Roast everything for 40–50 mins until tender & slightly charred. Garlic should be soft.
Transfer veggies to a blender, squeeze garlic out of skins, add 2–3 cups broth, blend until smooth.
Pour into a pot, simmer gently. Adjust seasoning.
Serve with a drizzle of coconut cream & olive oil + toasted sourdough.
Optional: Garnish with chili flakes if you love a kick!
