Roasted Garlic Tomato Soup
  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.

  2. Slice tops off garlic heads, add them to the tray.

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

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

  5. Pour into a pot, simmer gently. Adjust seasoning.

  6. Serve with a drizzle of coconut cream & olive oil + toasted sourdough.

  7. Optional: Garnish with chili flakes if you love a kick!

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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