Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

from drveganblog.com
50 min
5 servings

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.

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

Directions

  1. 1

    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.

  2. 2

    Roast the garlic:
Cut off the top of the garlic heads, place them on the baking sheet with the vegetables.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

Roasted Tomato and Red Pepper Soup Recipe | Only Recipes