Pre-heat oven to 350°F (176°C).

Line a roasting pan or large, lipped baking pan with aluminum foil.

Place the whole tomatoes, cauliflower, sweet potato, and onions into a bowl and coat with 2 tablespoons of the olive oil.

Place these in the prepped baking pan.

Take the head of garlic and place it in the center of an 8”x 8” square of aluminum foil. Drizzle with the remaining tablespoon of olive oil, then seal the aluminum foil around the garlic, forming a small package. Place in the pan with the vegetables.

Roast the pan of veggies in the oven for one hour, stirring twice, until the veggies are soft. If the tomatoes get significantly softer than the cauliflower and sweet potato, you can remove these to cool and let the rest bake on.

When the vegetables* are done roasting, carefully place these in your blender container, reserving one tomato to coarse chop, and set aside for garnish.

Place the rosemary, thyme, and vegetable broth into your blender jar.

Open the packet of roasted garlic, and squeeze each clove into the container, removing the outer husk.

For Blendtec: Press the SOUPS button 2 or 3 times, until the soup steams.

For Vitamix: Start on Variable Speed 1, slowly increase to Speed 10/High and blend for 5-6 minutes until steaming OR use the SOUP Pre-set.

Taste the mixture, add sea salt and white pepper to taste. Pulse to incorporate the seasoning if needed.

Serve, garnishing each bowl with a bit of reserved roasted tomato.

All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes