Place the tomatoes, peppers, and unpeeled garlic cloves on a baking sheet.

Drizzle them with olive oil and massage them with your hands so that it the olive oil is absorbed well.

Put in the oven ( preheated) and after 10 minutes remove the garlic cloves. Leave the rest for another 20-30 minutes, until everything is soft.

Peel the garlic and set it aside.

Chop up the onion and then sauté them in a saucepan.

Once the onion is transparent, add in the garlic, Almond spread, salt, pepper, cumin, fresh herbs, and a little more water (this will depend if you like your soup more or less creamy).

Let it simmer for a couple more minutes and whisk well.

Garnish with Kale Chips.