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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup
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Indulge in the warmth and comfort of our Roasted Tomato and Red Pepper Soup, a delightful vegan dish that beautifully marries the rich flavors of sweet roasted tomatoes, vibrant red bell peppers, and mellow garlic. This creamy, nutrient-packed soup is perfect for busy weeknights or meal prep, offering both satisfaction and nourishment in every bowl. Enhanced with aromatic Italian seasoning and a hint of cayenne pepper for warmth, it’s garnished with luscious oat cream and fresh basil to elevate its flavor profile. Pair it with toasted sourdough bread for a complete and fulfilling meal that is sure to impress family and friends.

Ingredients

Scale
  • 1 kg tomatoes
  • 3 red bell peppers
  • 2 onions
  • 2 heads of garlic
  • 3 tbsp extra virgin olive oil
  • 1 tsp Italian seasoning
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper (to taste)
  • 2–3 cups vegetable broth
  • 1 cup oat cream

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. On a baking sheet, combine the chopped tomatoes, red bell peppers, and onions. Drizzle with olive oil and season with Italian seasoning, cayenne (if using), salt, and pepper.
  3. Cut the tops off the garlic heads and add them to the baking sheet.
  4. Roast vegetables for 40-50 minutes until tender and slightly charred.
  5. Transfer the roasted veggies to a blender along with squeezed garlic cloves. Add vegetable broth and blend until smooth.
  6. Pour into a pot over medium heat, stir in oat cream, simmer gently while adjusting seasoning as desired.
  7. Serve warm with optional garnishes of extra olive oil or oat cream alongside toasted sourdough bread.

Nutrition

Find it online: https://kitchenbyskylar.com/roasted-tomato-and-red-pepper-soup/