Roasted Garlic & Tomato Soup

Servings: 6 | Amount Per Serving: 1 cup

Ingredients

1) 1.3kg tomatoes - quarter large tomatoes but leave cherry-sized varieties whole
2) 2 whole heads of garlic
3) 1 medium bell pepper, sliceced
4) 1 large onion, sliced - red, white or yellow
5) 4 tablespoons olive oil, divided/li>
6) 1.5 cups chicken stock
7) Salt, to taste
8) Oregano, to taste
9) Dried basil, to taste
10) 3 sprigs fresh thyme
11) Garlic and onion powder, to taste
12) Paprika, to taste
13) Dash of nutmeg
14) Toasted pumpkin seeds

Steps

1) Preheat oven to 205°C.
2) Add the tomatoes, red bell pepper and onions to the prepared baking sheets with 3 tablespoons olive oil, salt, herbs, and spices.
Spread them across each pan in a single layer with cut side facing up.
3) Use a sharp knife to cut off about 1/4-inch off the top of each garlic head to expose the cloves.
Place both heads in the middle of a piece of parchment paper and/or foil and drizzle with oil (about 1 tablespoon).
Season with salt. Use your fingers to spread the oil and spice all over the garlic. Place the garlic bundle on one of the baking sheets.
4) Transfer baking sheets to the preheated oven. Roast the vegetables for 50 minutes until the edges are lightly caramelized and the vegetables very tender.
5) Pour vegetables into a pot or immersion blender. Stir everything together. Pureé the soup until it smooth and creamy.
6) Move the pot to the burner, warm the soup up, add broth and stir until well mixed.
7) Portion out the soup to serve in your bowl and top with toasted pumpkin seeds.

Notes