Roasted Tomato and Sweet Pepper Soup
This Roasted Tomato and Sweet Pepper Soup is a rich and flavorful dish, featuring oven-roasted tomatoes, sweet peppers, onions, and garlic, all blended into a smooth, velvety texture. Enhanced with fresh herbs and a touch of oat cream, this soup is both comforting and satisfying, perfect for warming up on chilly days.
Equipment
- Oven
- Blender
Ingredients
- 1 kg tomatoes of choice or 2.2 lbs
- 2 onions
- 2 sweet peppers
- 1 whole garlic bulb
- Fresh herbs such as thyme, rosemary, or oregano
- Italian seasoning
- Olive oil
- Salt and pepper to taste
- A handful of fresh basil
- 240 ml vegetable broth (1 cup)
- 120 ml oat cream (1/2 cup)
- Extra olive oil oat cream, and fresh basil for garnish
Instructions
Roasting the Vegetables:
- Preheat your oven to 200°C (392°F).
- Wash and cut the tomatoes into halves. Peel and half the onions. Wash the sweet pepper.
- Cut the top off the garlic bulb, exposing the cloves.
- Place the tomatoes, onions, sweet peppers, and garlic bulb on a baking tray.
- Drizzle generously with olive oil, and sprinkle with fresh herbs, Italian seasoning, salt, and pepper.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and have a nice colour.
Making the Soup:
- Once the vegetables are roasted, let them cool for a few minutes. Squeeze the garlic cloves out of their skins and transfer them to a blender along with the rest of the roasted vegetables.
- Add a handful of fresh basil and the vegetable broth to the blender.
- Blend until smooth. If the mixture is too thick, you can add a bit more vegetable broth to reach your desired consistency.
- Pour the blended mixture into a pot and place it over medium heat.
- Once the soup is heated through, stir in the oat cream. Season with salt and pepper to taste.
- Let it simmer for a few minutes for the flavours to meld together.
Serving:
- Ladle the soup into bowls.
- Drizzle with a bit of olive oil and oat cream, and garnish with fresh basil.
Nutrition
Calories: 200kcal