Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper and brush one tablespoon of olive oil on each baking sheet.

Cut the top of the heads of garlic just enough to expose the cloves.

Place the tomatoes, peppers, onions, and garlic cut side down on the baking sheet.

Bake for one hour. Immediately transfer, tomatoes, peppers, onions, and any juices gathered on the baking sheet to a heat-proof glass bowl and cover with plastic wrap or a plate. Let them rest for 20 minutes.

While the veggies are resting, prepare the cauliflower croutons. Cut the cauliflower into small pieces.

Heat olive oil in a large skillet, add cut cauliflower, and cook on medium-high heat for 10 minutes, stirring often.

While the cauliflower cooks, whisk coconut aminos, ginger, honey, vinegar, salt, hot sauce, and basil (if using). Pour sauce over cauliflower and cook for two to three minutes or until the cauliflower is well coated with the sauce.

If the tomatoes and peppers are cool enough to handle, carefully remove and discard the skin of the peppers and the tomatoes. (See note below).

Place tomatoes, peppers, onions, and any liquid gathered at the bottom of the bowl in a blender or food processor. Add coconut aminos, salt, black pepper, and the roasted garlic cloves by squeezing them out of the head of garlic.

Blend everything until smooth. Taste and adjust the seasoning to your liking. If the soup is very acidic, add a couple teaspoons of sugar to balance the flavor. If the soup seems too thick add a little vegetable broth or water.

Before serving, top the soup with cooked cauliflower. Add some freshly cracked pepper and drizzle of olive oil, if desired.