Description
Indulge in the rich, comforting flavors of Roasted Tomato and Red Pepper Soup—a vibrant blend that’s perfect for any occasion. This creamy, vegan soup features roasted tomatoes and sweet red bell peppers, enhanced with garlic and aromatic herbs. Whether it’s a cozy weeknight dinner or a gathering with friends, this soup is both satisfying and nutritious. Easy to prepare in under an hour, it pairs beautifully with toasted sourdough bread or fresh basil for a delightful meal experience.
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
- Pinch of cayenne pepper (optional)
- Salt and black pepper to taste
- 2–3 cups vegetable broth
- 1 cup oat cream or full-fat coconut cream
Instructions
- Preheat the oven to 200°C (400°F).
- On a baking sheet, combine chopped tomatoes, red bell peppers, and onions. Drizzle with olive oil and season with Italian seasoning, cayenne, salt, and pepper.
- Cut the tops off the garlic heads and add them to the baking sheet.
- Roast everything in the oven for 40-50 minutes until tender and slightly charred.
- Transfer the roasted vegetables to a blender, squeezing out the softened garlic cloves. Add vegetable broth and blend until smooth.
- Pour the mixture into a pot over medium heat; stir in oat cream or coconut cream and simmer gently.
- Serve hot, garnished with extra cream and olive oil alongside toasted sourdough.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 175
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg