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Cut 4 large ripe tomatoes in half, 1 red bell pepper in half (deseed the bell pepper) and 1 small onion in half, then add the cut veggies to a baking tray lined with foil paper *cut side up* along with 6 cloves of garlic, drizzle everything with a kiss of extra virgin Spanish olive oil and season with sea salt and freshly cracked black pepper
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Add the baking tray to a pre-heated oven, bake and broil option 210 C - 410 F, after 15 minutes take the garlics out and set aside, after a total cooking time of 45 minutes take the baking tray out of the oven and let the veggies cool off for about 10 minutes
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Add all the veggies into a tall plastyc cylinder or blender, also add 1 tablespoon of extra virgin Spanish olive oil and 1/2 teaspoon of dried thyme and puree everything until well pureed
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Transfer the mixture into a sauce pan and heat with a LOW heat, then add a 1/2 cup of vegetable broth and lightly season with sea salt, mix everything together until well combined, simmer for 10 minutes
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Transfer the soup into 2 bowls, garnish with Greek yogurt, black pepper, toasted pumpkin seeds and fresh parsley
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Enjoy!