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)
- 2-3 cups vegetable broth
- 1 cup oat cream
Instructions
- Preheat your oven to 200°C (400°F).
- On a baking sheet, combine the tomatoes, red bell peppers, onions, and drizzle with olive oil. Season with Italian seasoning, cayenne pepper (if desired), salt, and pepper.
- Cut the tops off the garlic heads and place them on the baking sheet with the other vegetables.
- Roast all ingredients for 40-50 minutes until tender and slightly charred.
- Transfer roasted vegetables to a blender, squeeze in the roasted garlic cloves, add vegetable broth, and blend until smooth.
- Pour into a pot over medium heat, stir in oat cream, simmer gently while adjusting seasoning as needed.
- Serve hot with extra cream drizzled on top and slices of toasted sourdough.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 8g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg