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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup
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Indulge in the comforting warmth of Roasted Tomato and Red Pepper Soup, a delightful fusion of flavors that transforms simple ingredients into a creamy masterpiece. This vegan-friendly soup features sweet roasted tomatoes and vibrant red bell peppers, perfectly complemented by fragrant garlic and Italian herbs. Whether you’re preparing a cozy weeknight dinner or meal prepping for the week, this soup is not only delicious but also packed with nutrients. Serve it alongside toasted sourdough bread for a satisfying meal that everyone will love.

Ingredients

Scale
  • 1 kg ripe tomatoes
  • 3 red bell peppers
  • 2 onions
  • 2 heads of garlic
  • 3 tbsp extra virgin olive oil
  • 1 tsp Italian seasoning
  • 1 pinch cayenne pepper (optional)
  • Fine salt and freshly ground black pepper (to taste)
  • 2–3 cups vegetable broth
  • 1 cup oat cream or full-fat coconut cream
  • Extra olive oil for garnish
  • Sourdough bread for serving

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. Arrange tomatoes, red bell peppers, and onions on a baking sheet. Drizzle with olive oil and season with Italian seasoning, cayenne pepper (if desired), salt, and black pepper.
  3. Cut the tops off the garlic heads and place them on the baking sheet.
  4. Roast for 40-50 minutes until vegetables are tender and slightly charred.
  5. Transfer roasted vegetables to a blender, squeeze in roasted garlic cloves, add vegetable broth, and blend until smooth.
  6. Pour the mixture into a pot over medium heat. Stir in oat or coconut cream and bring to a gentle simmer.
  7. Taste for seasoning adjustments before serving.

Nutrition

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

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