Ingredients

• 4 tomatoes, sliced in half and seeded
• 1 onion, quartered
• 2 carrots, sliced
• 1 head garlic
• A few sprigs of thyme
• olive oil for drizzling
• salt and pepper to taste
• 4 cups water, divided
• 1 cup chickpeas, drained and rinsed
• 4 teaspoons Better Than Bouillon
• 1/4 cup nutritional yeast
• salt and pepper to taste
• 1/4 cup fresh basil leaves, roughly chopped

Directions

1. Preheat oven to 400 degrees.
2. Chop off the very top of the head of garlic so all the cloves are exposed.
3. In a roasting pan, place tomatoes, face up. Spread out carrots and onion, and then place in head of garlic, face up. Place a few sprigs of thyme over vegetables. Drizzle everything with a little olive oil. Crack some pepper, and sprinkle some sea salt. Place pan in the oven and roast for 40-45 minutes.
4. Remove the pan from the oven and allow to cool for about ten minutes. Remove thyme. Flip the tomatoes over and remove the skin with a fork or your fingers. Take out the head of garlic and squeeze the cloves into a blender. Pour all of the contents of the pan into your blender. Even the olive oil. Especially the olive oil! Mega flavour!
5. Add 2 cups of water to the blender along with the chickpeas. Blend on high until everything is SMOOTH.
6. Pour into a large pot. Add remaining two cups of water, Better Than Bouillon (If you don’t have Better Than Bouillon, use 4 cups of vegetable broth instead of the 4 cups of water!), nutritional yeast, and salt and pepper. Bring to a simmer.
7. Stir in fresh basil JUST before serving.
8. Enjoy!

Topping ideas:

• Avocado
• Croutons
• Olive oil
• Sriracha
• Cashew cream
• Vegan parmesan cheese
• Fresh cracked pepper
• Pesto
• Fresh herbs