Description
Indulge in the comforting warmth of this Roasted Tomato and Red Pepper Soup, a delightful blend of roasted vegetables that creates a rich and creamy vegan dish. Perfect for cozy weeknight dinners or a make-ahead option for busy lunches, this versatile soup is both nutritious and incredibly easy to prepare. The vibrant colors and delicious aroma will have everyone at your table craving a second bowl. Garnished with oat cream and fresh herbs, it’s not just a meal but an experience to savor.
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 oven to 200°C (400°F). Place tomatoes, bell peppers, and onions on a baking sheet. Drizzle with olive oil and season with Italian seasoning, salt, and pepper.
- Cut off the tops of the garlic heads and place them on the baking sheet with the vegetables.
- Roast for 40-50 minutes until tender and slightly charred.
- Transfer roasted vegetables to a blender. Squeeze roasted garlic cloves into the blender, add vegetable broth, and blend until smooth.
- Pour into a pot over medium heat, stir in oat cream, and gently simmer while adjusting seasoning.
- Serve hot, garnished with extra cream and paired with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg