Good Eats By Rose

1. Preheat oven to 425 degrees Fahrenheit (220°C).
2. Halve the vine/roma tomatoes, combine with cherry tomatoes, chopped carrots, chopped yellow onion, chopped red pepper, and whole garlic bulbs (with tips sliced off).
3. Drizzle with 1/4 cup olive oil and season with 1 tsp salt, 1 tsp pepper, 1 tsp Italian seasoning, 1 tsp rosemary, and 1 tsp chili flakes. Toss to coat.
4. Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes.
5. While the vegetables are roasting, prepare the croutons: Rip ciabatta, sourdough, or baguette bread into random pieces. Toss the bread pieces with olive oil, salt, pepper, Italian seasoning, and chili flakes. Add shredded cheddar cheese and grated Parmesan on top.
6. During the last 10-12 minutes of the vegetable roasting time, add the prepared croutons to the oven to roast alongside the vegetables.
7. Once the vegetables are roasted, transfer them to a large pot.
8. Add the remaining soup ingredients: 500ml vegetable stock, 1 cup coconut cream, 5 chopped sun-dried tomatoes, and a handful of fresh basil.
9. Use an immersion blender to blend the soup until smooth.
10. Bring the blended soup to a simmer for 10-15 minutes (or longer, to warm it up thoroughly).
11. Serve the warm soup with an extra drizzle of coconut cream, fresh basil, and the rustic cheesy croutons.