A rustic garlic tomato soup with cheesy croutons that's easy to make and delicious. The soup features roasted tomatoes, carrots, onion, and a creamy addition of coconut cream, topped with cheesy croutons.
1: Preheat the oven to 425°F.
2: Halve the tomatoes and place on a baking sheet.
3: Chop the carrots, onion, and red pepper, and add to the sheet.
4: Slice the tip off the garlic bulbs and add them whole to the sheet.
5: Drizzle with olive oil and sprinkle salt, pepper, Italian seasoning, rosemary, and chili flakes.
6: Roast the vegetables for 20-25 minutes.
7: In a large pot, add the roasted vegetables along with vegetable stalk, coconut cream, and chopped sun-dried tomatoes.
8: Blend the mixture using an immersion blender until smooth.
9: Simmer the soup for 10-15 minutes to warm it up.
10: For croutons, rip the bread into pieces, toss with olive oil and seasonings, and top with shredded cheddar cheese and grated parmesan.
11: Roast the croutons for 10-12 minutes alongside the tomatoes.
12: Serve the soup garnished with coconut cream, fresh basil, and cheesy croutons.
