Servings 4 servings
Ingredients
- 8 tomatoes
- 1 whole bulb of garlic cut at the top
- 2 small onions
- 1 bell pepper
- 4 tomatillos optional
- 1 small scotch bonnet pepper
- Salt + Pepper to taste
- 2 tsp of vegetable oil
- 1 tbsp of better than bouillon veggie base
- 2 cups of water
- 3 tbsp of vegan cooking cream
Instructions
- Chop all your vegetables and place them on a baking tray
- Bake for 40 mins at 400°F
- Place all your veggies in a blender, and squeeze the roasted garlic into the mixture with 2 cups of water. Blend till smooth.
- Transfer the mixture to a pot and let it simmer at medium heat for about 10 minutes.
- Pour in the cooking cream and let it cook for a few minutes.
- Taste for salt
- Serve with toasted bread.