Roasted Tomato and Red Pepper Soup
This Roasted Tomato and Red Pepper Soup is a hearty and creamy vegan delight that combines the rich flavors of roasted tomatoes, sweet red bell peppers, and mellow garlic. Perfect for a comforting meal, this soup is both nutritious and easy to prepare, making it an ideal choice for weeknight dinners or meal prepping. Enhanced with Italian seasoning and a touch of cayenne for warmth, it’s garnished with oat cream and fresh basil for an extra burst of flavor. Serve it with toasted sourdough bread for a complete and satisfying meal.
Equipment
- Baking sheet
- Blender or immersion blender
- Large Pot
- Aluminum foil (for covering garlic)
Ingredients
- 1 kg tomatoes of choice about 2.2 pounds
- 3 red bell peppers about 450 g / 1 pound, seeded and quartered
- 2 onions cut into wedges or halves
- 2 heads of garlic
- 45 ml extra virgin olive oil divided (3 tablespoons)
- 1 tsp Italian seasoning
- 1 Pinch cayenne pepper optional
- Fine salt and freshly ground black pepper to taste
- 480-720 ml vegetable broth 2-3 cups
- 240 ml oat cream or full-fat coconut cream 1 cup
- Extra olive oil and sourdough bread for garnish
Instructions
- Prepare the vegetables: Preheat your oven to 200°C (400°F). Place the tomatoes, red bell peppers, and onions on a baking sheet. Drizzle with 30 ml (2 tablespoons) of olive oil, sprinkle with Italian seasoning, cayenne pepper (if using), salt, and pepper.
- Roast the garlic: Cut off the top of the garlic heads, place them on the baking sheet with the vegetables.
- Roast the vegetables: Roast the vegetables and garlic in the oven for 40-50 minutes, until they are tender and slightly charred. Check halfway and give them a stir if needed. The garlic should be soft when you squeeze it.
- Blend the soup: Once roasted, carefully transfer the vegetables to a blender. Squeeze out the roasted garlic cloves from their skins into the blender. Add 480-720 ml (2-3 cups) of vegetable broth. Blend until smooth.
- Simmer the soup: Pour the blended mixture into a pot over medium heat. Stir in 240 ml (1 cup) of oat cream or coconut cream and bring to a gentle simmer. Taste and adjust seasoning with salt and pepper if needed.
- Serve and garnish: Ladle the soup into bowls. Garnish with a drizzle of extra cream, olive oil, and serve with slices of toasted sourdough bread.
Notes
This recipe is vegan, gluten-free, and can be customized for heat tolerance by adjusting the cayenne pepper.
• You can substitute oat cream with full-fat coconut cream for a richer texture.
• Perfect for meal prepping, as this soup stores well in the fridge or freezer for later use.
• You can substitute oat cream with full-fat coconut cream for a richer texture.
• Perfect for meal prepping, as this soup stores well in the fridge or freezer for later use.
Nutrition
Calories: 197kcal