Roasted Tomato and Red Pepper Soup
Indulge in the warmth of our Roasted Tomato and Red Pepper Soup, a creamy vegan delight that’s bursting with flavor. This hearty soup combines the sweetness of roasted tomatoes and red bell peppers, enhanced by aromatic garlic and a hint of Italian seasoning. Perfect for any occasion, it’s not only easy to prepare but also nutritious, making it an ideal choice for weeknight dinners or meal prep. Garnished with oat cream and fresh basil, this soup offers a comforting bowl that will leave you craving more.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Soup
- Method: Baking
- Cuisine: Italian
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
- Salt and pepper to taste
- 2–3 cups vegetable broth
- 1 cup oat cream
Instructions
- Preheat oven to 200°C (400°F).
- Arrange tomatoes, red peppers, and onions on a baking sheet; drizzle with olive oil and season.
- Cut tops off garlic heads and add them to the sheet.
- Roast vegetables for 40-50 minutes until tender.
- Transfer roasted veggies to a blender, squeezing garlic into the mix; add vegetable broth and blend until smooth.
- Pour blended soup into a pot over medium heat; stir in oat cream and simmer gently.
- Serve hot, garnished with extra cream and fresh basil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://lowsugarcooking.com/roasted-tomato-and-red-pepper-soup/