Step 1

Roast Garlic on a pan in the oven by splitting the head in half widthwise and drizzling with 2 tbsp oil. Roast at 400 for 20 mins. I like mine a bit charred, if you don’t, wrap it in foil instead. Simultaneously roast the peppers in the oven on a sheet pan for 20 mins.

Step 2

In a soup pot heat the oil over medium heat, add the onions and cook 5 minutes until starting to brown,

Step 3

Add sage if using, to crisp up and cook 3-5 minutes more

Step 4

Add roasted peppers, roasted garlic, tomato, water, coconut milk, salt and herbs and bring to a boil.

Step 5

With an immersion blender carefully blend the soup until its a smooth puree.

Step 6

Serve in bowls with black pepper and grilled cheese or toasted crusty bread.