Description
This Roasted Tomato and Red Pepper Soup is a delightful blend of flavors that brings comfort to any meal. The roasting process enhances the natural sweetness of the tomatoes and peppers, resulting in a rich and creamy vegan soup that’s perfect for cozy dinners or meal prep. With mellow garlic notes and vibrant colors, this soup is not only visually appealing but also packed with nutrients. Pair it with crusty sourdough bread or your favorite toppings for an indulgent experience.
Ingredients
Scale
- 1 kg ripe 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 or coconut cream
Instructions
- Preheat oven to 200°C (400°F). On a baking sheet, place the tomatoes, red bell peppers, and onions. Drizzle with olive oil and season with Italian seasoning, salt, and pepper.
- Cut the tops off the garlic heads and add them to the baking sheet.
- Roast vegetables for 40-50 minutes until tender and slightly charred.
- Blend roasted vegetables with vegetable broth until smooth.
- Pour into a pot, stir in oat or coconut cream, and simmer on medium heat.
- Serve hot, garnished with extra cream or olive oil.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 7g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg