Olive & Mango
Instagram: @theoliveandmango | oliveandmango.com
2 & 1⁄4 lbs tomatoes
2 red bell peppers
1 red onion
1 garlic head (7-8 garlic cloves), skin on
2-3 tbsp olive oil
Salt and freshly ground black pepper
1⁄4 tsp chili flakes
2 cups vegetable stock
1 tsp oregano
1⁄2 tsp dried or fresh thyme ̈1 tbsp balsamic vinegar ̈1⁄2 cup coconut cream for drizzling over soup or stirring in for richness (optional)
Preheat oven to 400°F.
Line a baking sheet with parchment paper.
Cut the tomatoes into quarters, red pepper into chunky pieces, onion into wedges and transfer to the prepared baking sheet.
Add the garlic cloves, leaving the skin on.
Season with salt and pepper and chili flakes and drizzle with olive oil.
Bake for about 40-45 minutes, remove from the oven and let cool slightly.
Transfer the cooked vegetables with their juices into a blender.
Squeeze in the garlic flesh and add the oregano and thyme and blend until smooth.
Pour the soup into a pot and add the stock and the vinegar and bring to a low boil to heat through.
Stir well and serve sprinkled with fresh basil, a drizzle of good olive oil or coconut cream and some toasted bread with a slathering of vegan pesto (homemade or store-bought).