Roasted Red Pepper Soup with Tomatoes
Roasted tomatoes, red bell peppers, onions and garlic blend into a smooth soup with vegetable broth and oat cream. Serve this creamy vegan soup with fresh basil and toasted sourdough.
Servings 5 servings
Equipment
- Baking sheet
- Blender or immersion blender
- Large Pot
- Aluminum foil (for covering garlic)
Ingredients
For roasting
- 2.2 pounds ripe tomatoes large tomatoes halved
- 3 red bell peppers about 1 pound (450 g), stems and seeds removed, quartered
- 2 onions peeled and cut into wedges
- 2 heads garlic tops sliced off to expose the cloves
- 3 tbsp extra virgin olive oil divided
- 1 tsp Italian seasoning
- 1 pinch cayenne pepper optional
- salt and freshly ground black pepper to taste
For the soup
- 2-3 cups vegetable broth divided
- 1 cup plain, unsweetened oat cooking cream or coconut cream
- 1 small handful fresh basil leaves optional
To serve
- fresh basil, extra oat cream and olive oil optional
- toasted sourdough optional
Instructions
- Prepare the tray: Preheat the oven to 400°F (200°C). Arrange the tomatoes, peppers and onions on a large rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and add the Italian seasoning, optional cayenne, salt and pepper. Toss to coat and spread into a shallow layer, using a second tray if needed.
- Prepare the garlic: Drizzle the remaining tablespoon of oil over the exposed garlic cloves. Wrap the heads loosely in foil and place them on the tray. Leave the other vegetables uncovered.
- Roast until tender: Roast for 40 to 50 minutes, checking halfway and turning the peppers and onions if needed. The vegetables should be soft with browned edges and the garlic cloves soft enough to squeeze out. Remove any pieces that finish early, and give firm garlic more time if needed.
- Prepare to blend: Let the tray cool enough to handle safely. Squeeze the garlic cloves out of their skins and discard the skins and foil. Remove any loose, blackened pepper skin or burnt vegetable pieces. Transfer the vegetables and tray juices to a large pot.
- Blend the soup: Add 2 cups (480 ml) of broth and the optional basil. Blend with an immersion blender until smooth. Alternatively, use a countertop blender rated for hot liquids, following its instructions and working in small batches, then return the soup to the pot. Never put hot soup in a sealed personal blender cup.
- Warm and finish: Stir in the oat cream and warm over medium low heat until gently simmering and hot throughout, stirring often. Add some or all of the remaining cup (240 ml) of broth if needed. Taste and adjust the salt, pepper and optional cayenne.
- Serve: Ladle into bowls and finish with basil, a swirl of cream or a drizzle of olive oil, if you like. Serve with toasted sourdough.
Notes
Cream choice: Use plain, unsweetened cooking cream. Coconut cream changes the flavor and nutrition; oat milk gives a thinner result.
Texture: Add broth gradually and keep the tray juices. Remove blackened pepper skin before blending for a smoother finish.
Storage: Refrigerate promptly in shallow containers for 3 to 4 days, or freeze in portions for up to 3 months for best quality.