Roasted Tomato Soup

What You’ll Need

1 head of garlic

3 large or 5 medium tomatoes

2 red bell peppers

1 medium white onion

2 Tbsp olive oil

1 litre broth

4 fresh basil leafs

S&P to taste

1/4 cup heavy cream or unflavoured kefir

How to Make it

-Preheat your oven to 400 degrees

-Roughly chop your tomatoes, onion and bell peppers into large chunks and place on a baking sheet

-Cut the top of your head of garlic off, place it on some tin foil, pour some olive oil onto it and add salt. Cover the entire head in tin foil and then also place on the baking sheet

-Drizzle olive oil, S&P over your chopped veggies and toss to make sure they are evenly coated

-Roast in oven for 40 minutes

-Remove from oven and take your bell peppers and put them in a covered container to semi cool. When they do, peel the skins off

-In a large pot over medium heat, pour your broth and add all your roasted veggies, you can squeeze the roasted garlic right in as well

-Add your basil and some extra S&P

-reduce to low heat and let simmer for 15 minutes

-Take off the heat and let it cool for a few minutes before pouring into your blender (you can alternatively use a submersion blender right in the pot)

-Pour in you cream or kefir and mix in to create a lovely creamy texture

-Serve with an ooey gooey grilled cheese sandwich and make your taste buds dance