Description
Indulge in the warm embrace of Roasted Tomato and Red Pepper Soup, a comforting blend that elevates simple ingredients into a creamy, flavorful delight. This vegan soup seamlessly combines the sweet essence of roasted tomatoes and red bell peppers with mellow garlic, creating a dish that’s both nutritious and satisfying. Ideal for weeknight dinners or meal prep, it’s enhanced with Italian seasoning and a touch of cayenne for warmth. Garnished with oat cream and fresh basil, this soup pairs beautifully with toasted sourdough bread, making it a complete meal that will leave you craving more.
Ingredients
Scale
- 1 kg tomatoes
- 3 red bell peppers
- 2 onions
- 2 heads of garlic
- 3 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- 2-3 cups vegetable broth
- 1 cup oat cream
Instructions
- Preheat your oven to 200°C (400°F). Place tomatoes, red bell peppers, and onions on a baking sheet. Drizzle with olive oil and season with Italian seasoning, salt, and pepper.
- Cut the tops off the garlic heads and place them on the baking sheet.
- Roast everything for 40-50 minutes until tender and slightly charred.
- Transfer the roasted vegetables to a blender, squeeze in roasted garlic cloves, add vegetable broth, and blend until smooth.
- Pour the mixture into a pot over medium heat; stir in oat cream and simmer while adjusting seasoning.
- Serve garnished with a drizzle of oat cream and olive oil alongside toasted sourdough bread.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Baking, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg