Ingredients
Scale
- 1 kg ripe tomatoes
- 3 red bell peppers
- 2 onions
- 2 heads of garlic
- 3 tbsp extra virgin olive oil
- 2–3 cups vegetable broth
- 1 cup oat cream
Instructions
- Preheat your oven to 200°C (400°F).
- On a baking sheet, combine tomatoes, red bell peppers, and onions. Drizzle with olive oil and season with Italian seasoning, cayenne pepper (if desired), salt, and pepper.
- Cut off the tops of the garlic heads and add them to the baking sheet.
- Roast all ingredients for 40-50 minutes until tender and slightly charred.
- Transfer roasted vegetables to a blender, squeezing out garlic cloves from their skins into the blender. Add vegetable broth and blend until smooth.
- Pour the blended mixture into a pot over medium heat. Stir in oat cream and simmer gently while adjusting seasoning as needed.
- Serve in bowls garnished with extra olive oil and accompanied by toasted sourdough bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 180
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg