Roasted Garlic Tomato Soup
Equipment
Ingredients
Main Ingredients
roma tomatoes (whole)
6 piece
red bell peppers (seeded, quartered)
2 piece
zucchinis (sliced)
2 piece
carrots (peeled, chopped)
4 piece
onions (cut into wedges)
2 piece
garlic heads (whole)
2 piece
olive oil (divided)
3 tbsp
fresh basil (fresh)
1 handful
dried oregano (dried)
1 tsp
salt (to taste)
1 tsp
black pepper (freshly ground)
0.5 tsp
vegetable broth (liquid)
600 ml
Garnish & Serving
olive oil (extra virgin)
2 tbsp
sourdough bread (toasted)
4 slice
coconut cream (for garnish)
60 ml
Instructions
Preheat oven
Preheat oven to 200°C and prepare vegetables for roasting.
Prepare vegetables
Place tomatoes, bell peppers, zucchinis, carrots and onions on baking sheet. Drizzle with 2 tbsp olive oil and season with oregano, salt and pepper.
Prepare garlic
Slice tops off garlic heads and add them to the baking tray.
Roast vegetables
Roast everything for 40–50 minutes until vegetables are tender and slightly charred. Garlic should be soft and squeezable.
Blend the soup
Transfer roasted vegetables to blender, squeeze garlic out of skins, add vegetable broth and blend until smooth and creamy.
Simmer soup
Pour blended soup into a pot and simmer gently. Taste and adjust seasoning with salt and pepper as needed.
Serve
Ladle hot soup into bowls, drizzle with coconut cream and olive oil. Serve with toasted sourdough bread on the side.
Original recipe
Storage
Store without garnishes. Add fresh coconut cream and toasted bread when reheating. Soup may thicken when stored - add a splash of broth to thin if needed.
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